This competition is now closed

Caribbean fish curry

Name: Caribbean fish curry
Total time: 30 min
Ingredients: skinless white fish fillets 4 large; lemon ½, juiced; mild Caribbean curry powder 2 tbsp; groundnut oil 1 tbsp; spring onions 1 bunch, sliced; ginger a small chunk, finely grated; garlic 2 cloves, crushed; scotch bonnet chilli 1, finely chopped; red pepper 1, chopped into chunks; thyme 1 tsp of leaves, chopped, plus extra to serve; coconut milk 400g tin; cooked rice to serve

30 minutes
serves 4
Easy

Check out our vibrant fish curry recipe with Caribbean curry powder, punchy Scotch bonnet chillies and creamy coconut milk

Published: September 14, 2018 at 12:05 pm

*This recipe is gluten-free according to industry standards

You can use any firm white fish for this – cod, haddock and hake all work well. Look for Dunn’s River Mild Caribbean Curry Powder in the spice aisle, or use a mild Indian curry powder instead.

Ingredients

skinless white fish fillets 4 large
lemon ½, juiced
mild Caribbean curry powder 2 tbsp
groundnut oil 1 tbsp
spring onions 1 bunch, sliced
ginger a small chunk, finely grated
garlic 2 cloves, crushed
scotch bonnet chilli 1, finely chopped
red pepper 1, chopped into chunks
thyme 1 tsp of leaves, chopped, plus extra to serve
coconut milk 400g tin
cooked rice to serve

Method

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.