Caribbean fish curry
Check out our vibrant fish curry recipe with Caribbean curry powder, punchy Scotch bonnet chillies and creamy coconut milk.
Ingredient:
- 4 large skinless white fish fillets
- ½ lemon, juiced
- 2 tbsp mild Caribbean curry powder
- 1 tbsp groundnut oil
- 1 bunch spring onions, sliced
- a small chunk ginger, finely grated
- 2 cloves garlic, crushed
- 1 scotch bonnet chilli, finely chopped
- 1 red pepper, chopped into chunks
- 1 tsp of leaves thyme, chopped, plus extra to serve
- 400g tin coconut milk
- to serve cooked rice
Recipe Direction :
- STEP 1
Rub the fish with the lemon juice, 1 tsp of the curry powder and some seasoning, and leave to sit while you make the sauce. Heat the oil in a shallow casserole or deep frying pan with a lid. Cook the spring onions, ginger, garlic, chilli and pepper for 5 minutes, then stir in the remaining curry powder and thyme and cook for 1 minute. Add the coconut milk and simmer, uncovered, for 10 minutes until the sauce has thickened.
- STEP 2
Add the fish, pushing down into the sauce, then cover with a lid and simmer gently for 8-10 minutes or until the fish flakes easily. Scatter with a little fresh thyme and serve with rice.