Caribbean Fish Curry Recipe

Caribbean fish curry

  • serves 4
  • Easy

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

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*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.

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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
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