Caribbean fish curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 4 large skinless white fish fillets
- ½ lemonjuiced
- 2 tbsp mild Caribbean curry powder
- 1 tbsp groundnut oil
- 1 bunch spring onionssliced
- a small chunk gingerfinely grated
- 2 cloves garliccrushed
- 1 scotch bonnet chillifinely chopped
- 1 red pepperchopped into chunks
- 1 tsp of leaves thymechopped, plus extra to serve
- 400g tin coconut milk
- to serve cooked rice
Nutrition: per serving
- kcal341low
- fat21.3g
- saturates15.5g
- carbs6.9g
- sugars4.3g
- fibre3.2g
- protein28.9g
- salt0.4g
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.
