*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
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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.
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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.
Nutritional Information
- Kcals 341
- Fat 21.3g
- Saturates 15.5g
- Carbs 6.9g
- Sugars 4.3g
- Fibre 3.2g
- Protein 28.9g
- Salt 0.4g
