Jamaican Curried Fish Recipe Recipes Recipe Cards

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CURRIED FISH



Curried Fish image

Though curried goat, chicken and shrimp are more popular in Jamaica than fish, food journalist Jacqui Sinclair's curry with mild mahi-mahi is a delicious and light alternative. Serve over rice.

Provided by Carolyn Malcoun

Categories     Healthy Fish Recipes

Time 35m

Number Of Ingredients 11

3 tablespoons canola oil
2 tablespoons curry powder
1 onion, finely chopped
1 green bell pepper, diced
2 cloves garlic, minced
1 teaspoon minced Scotch bonnet chile pepper (see Tip), or to taste
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1 14-ounce can "lite" coconut milk
2 pounds mahi-mahi fillets (see Note), skinned, cut into 1-inch pieces
3 scallions, thinly sliced
1 teaspoon salt

Steps:

  • Heat oil in a large skillet over medium heat. Add curry powder and cook for 1 minute. Add onion, bell pepper, garlic, chile pepper and thyme. Cook, stirring, until fragrant, about 2 minutes. Add coconut milk and bring to a simmer. Stir in fish and scallions; cover and cook until the fish is just cooked through, 5 to 7 minutes. Stir in salt and serve immediately.

Nutrition Facts : Calories 263.7 calories, Carbohydrate 6.6 g, Cholesterol 110.4 mg, Fat 12.8 g, Fiber 1.9 g, Protein 29.9 g, SaturatedFat 4.2 g, Sodium 540.8 mg, Sugar 1.5 g

RUNDOWN (JAMAICAN CODFISH CURRY)



Rundown (Jamaican Codfish Curry) image

From Bittman's, "The Best Recipes of the World". He suggests serving this with coconut rice. He also suggested coconut rice with beans, but I think that would be a complete meal in itself. You can garnish this fish dish with chopped fresh cilantro, if desired. Cooking time includes the one hour that is recommended for resting the fish before cooking.

Provided by Debbie R.

Categories     Caribbean

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 9

1 1/2-2 lbs cod fish fillets (or redsnapper, seabass or other white-fleshed fish, in two pieces)
2 tablespoons corn oil (or any oil that's neutral)
3 garlic cloves, minced
1 large onion, chopped
1 chile (stemmed, seeded and minced...or to taste)
1 teaspoon black pepper
1 1/2-2 cups coconut milk
1 cup chopped tomato (with its juice)
1 lime, juice of

Steps:

  • Lightly salt both sides of the fish. Put in the fridge for about an hour; no less than 30 minutes and no more than 24 hours.
  • Put oil in a deep skillet over med-high heat for one minute. Add garlic, onion, chile and pepper. Cook, stirring occasionally, until the onion softens, about 5 minutes. Stir in coconut milk and tomato; bring to a boil. Cook, stirring occasionally, until the mixture reduces by half.
  • Rinse the fish; add it to the pot. Adjust heat so that mixture bubbles steadily but not violently. Fish should be done in about 10 minutes. If you put a thin-bladed knife through it, it should meet little resistance. Add lime juice.

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