Caribbean Fish Curry
This is a quick to put together curry which is a bit different but I have yet to meet someone who didn’t like it. You can use any firm fleshed white fish I use haddock here but if you want to make it for a fancy dinner party you could use monkfish or halibut. Best served with rice and a garnish of coriander leaves and lime wedges.
Caribbean Fish Curry
By October 19, 2012
Published:- Makes: 4 Servings
- Prep: 20 mins
- Cook: 40 mins
- Ready In: 1 hr 2 mins
This is a quick to put together curry which is a bit different but I have yet to meet someone who didn't like it. You can use any firm fleshed white fish I use haddock here but if you want to make it for a fancy dinner party you could use monkfish or halibut. Best served with rice and a garnish of coriander leaves and lime wedges.
Ingredients
- 4 medium fillets Haddock Or Cod Haddock is usually more sustainable
- 4 tbsp Sunflower Oil
- 8 Black Peppercorns
- 1 Cardamon Pod
- 1 tsp Fennel Seeds
- 6 Allspice Berries these can be tricky to find but most big supermarkets have them now
- 2 tbsp Coriander Seeds
- .5 tsp Cayenne Pepper
- 1 tbsp Mild Curry Powder
- 1 inch piece Ginger peeled and grated
- 1 large Onion Chopped finely
- 5 Cloves Garlic Chopped finely
- 400 gram Tin Of Tomatoes Plum tomatoes are best
- 2 tbsp Tomato Puree
- 4 sprigs Fresh Thyme
- 1 Bay Leaf
- 400 ml Tin Of Coconut Milk
- 1 pinch Salt
- 1 pinch Pepper
- 1/2 Lime juice of
- 4 wedges Lime to serve
Instructions
- Season the haddock fillets in a bowl
- In a big frying pan (that will hold plenty of liquid) heat the oil and all the dry and whole spices. Fry lightly over a moderate heat, for a couple of minutes, until things brown and you get a great aroma but be careful not to let things burn or you'll get a bitter taste
- Add the chopped garlic, ginger and onion to the frying pan and turn up the heat slightly so these soften and and the onion becomes see through. this will take about 5 minutes but again be careful not to burn things at this stage.
- Pour in the tomatoes and add the puree, the bay leaf and the thyme sprigs. Turn up the heat to medium/high and boil for 15 minutes until the sauce reduces down a good bit. Stir in your coconut milk and bring back to the boil. Add in your lime juice and stir.
- Slide in your fish fillets and make sure they are completely covered with the sauce, reduce the heat and simmer for about 10 minutes or slightly more until your fish is cooked.
- Serve the fish with rice, spoon over a generous portion of suace and sprinkle with coriander leaves and garnish with a lime wedge on the side.
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- claireapril26 on Caribbean Fish Curry
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lovely sauce. Don’t make the same mistake as well and serve boiling hot. It tastes better when a little cooler. Also I think next time I do this recipe (and I will), I’ll crush the spices together.