Servings: 4 | Preparation time: 10 minutes | Cooking time: 25 minutes
Ingredients
- 4 large white fish fillets (skinless)
- 2 cloves of garlic (crushed)
- 1 can of Cool Runnings coconut milk (400ml)
- 1 bunch of spring onions (sliced)
- 1 red pepper (chopped)
- 1 scotch bonnet chili (finely chopped)
- 1 small chunk of ginger (finely grated)
- 2 tbsp of Cool Runnings Jamaican style curry powder
- 1 tbsp of groundnut oil
- 1/2 a lemon
- 1 tsp of Cool Runnings thyme leaves
- Cooked rice to serve
- Salt and pepper to taste
Directions
1. Season the skinless fish fillets with 1 teaspoon of Jamaican Style Curry Powder, a squeeze of lemon juice, salt, and pepper. Set aside to marinate.
2. In a deep frying pan with a lid, heat the groundnut oil over medium heat. Add the spring onions, ginger, garlic, chili, and bell pepper. Sauté for about 5 minutes until softened and fragrant.
3. Stir in the remaining curry powder and thyme, and cook for another minute.
4. Pour in the coconut milk and bring to a gentle simmer. Let it cook uncovered for 10 minutes, allowing the sauce to reduce and thicken slightly.
5. Gently place the fish into the sauce. Cover with the lid and simmer for 8–10 minutes, or until the fish flakes easily with a fork.
6. Remove from heat, garnish with fresh thyme, and serve hot with rice.
Caribbean Fish Curry Recipe Card
Download PDF
Download PDF