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.


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


  • 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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