When we hear curry, we automatically think chicken or goat curry but today I want us to try fish curry. Yep, fish curry could be an alternative to try when considering curry sauces. Using Caribbean spices, this sauce will send your taste buds on a whole new journey.
This could be a great weeknight meal to enjoy with the family. Pair it with any dish of your choice, preferably rice, and you are good to go. The flavors complement each other beautifully as they allow the fish to be the hero of the sauce.
There are different ways to make this dish as every family tweaks it to suit them. Also, feel free to experiment with flavors you are familiar with. However, this Jamaican fish curry is worth a try.
Photo: Pinterest
Ingredients
Fish Seasoning
- 2-3 pounds (907.18 – 1,360.78 g) fish steak
- 1 teaspoon (2 g) curry powder
- ½ teaspoon (1.40 g) minced garlic
- ½ teaspoon (1.40 g) minced ginger
- Salt and pepper to taste
Curry Fish Stew
- 4 tablespoons (56 g) canola oil
- 1 medium onion chopped
- 4 large garlic cloves minced
- 1 teaspoon (2 g) grated ginger
- 1 teaspoons (0.80 g) fresh minced thyme
- 2-3 tablespoons (12.6 – 18.9 g) curry powder
- 1-2 bay leaves
- 1 tomato diced
- 2 green onions chopped
- ½ -1 cup (113-226 g) coconut milk
- 1 1/2 cups (235 – 352.5 g) water or broth more or less
- Hot pepper (Habanero, Scotch Bonnet or Chili Peppers) , Optional
- 3-4 basil leaves
- 1-2 teaspoon (2.1 g) paprika
- ½ red bell/green bell pepper , diced
- 1-2 tablespoon (3.80 – 7.60 g) parsley
- Salt and pepper to taste
Photo: BBC
Instructions
- Season fish with, salt, curry powder, white pepper, ½ teaspoon garlic and set aside. You may do this overnight and refrigerate until ready to use.
- In a Cast Iron Skillet, heat oil over medium heat until hot, and then add the fish and brown on both sides – about 3-5 minutes until fish is brown. You may omit this part, if desired.
- Remove fish and set aside. Drain oil and leave about 2 tablespoons.
- Add onions, followed by minced garlic, ginger, thyme, curry powder and bay leaf, stir for about 2-3 minutes for the flavors to blossom, then add tomatoes cook for another 3 minutes.
- Pour in coconut milk and water, continue cooking for about 3-5 minutes. Then throw in hot pepper, if using any, bell pepper, basil leaves and smoked paprika. Return fish to the pot with accumulated juice. Bring to a boil, salt and cook for about 10 minutes. Add chopped parsley.
- Adjust sauce thickness and seasoning with water or broth.
- Serve warm.
