Rundown Jamaican Codfish Curry Recipes

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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.

SHRIMP RUNDOWN



Shrimp Rundown image

The Jamaicans serve this when their budget is rundown, since shrimp is cheap on their island. My husband's friend, a Jamaican-born chef, gave me this recipe. It is awesome.

Provided by conniecooks

Categories     Healthy

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 onion, diced
2 garlic cloves, minced
1 pinch dried scotch bonnet pepper (to taste)
1/4 teaspoon curry powder (Montenegro)
1/2 cup pure coconut cream
1 cup water
1/2 lb tomatoes, chopped
salt & pepper
1 lb shrimp, cleaned

Steps:

  • Heat oil in saucepan over medium high heat. Add Onion, garlic, and scotch bonnet pepper. Sauté 3 minutes until softened.
  • Add curry, coconut cream, water tomatoes, salt & pepper.
  • Melt cream and continue to cook uncovered about 15 min or until slightly thickened.
  • Add shrimp and simmer until they are cooked about 2 -5 minutes.
  • Check seasoning for salt & pepper.

Nutrition Facts : Calories 236.5, Fat 7.3, SaturatedFat 5.9, Cholesterol 142.9, Sodium 661.2, Carbohydrate 26.1, Fiber 1.3, Sugar 21.7, Protein 16.8

COCONUT CURRY FISH



Coconut Curry Fish image

Jamaican curry powder plays a major role in this deeply savory weeknight dish, giving the sauce its unique flavor and golden hue. The traditional spice blend is heavy on the turmeric, and benefits from being toasted, which brings out its notes. This recipe calls for frozen whiting, which doesn't hold up to frying but shines here, simmered in a sauce studded with red and green bell peppers. If whiting is unavailable, cod is also a good choice.

Provided by Millie Peartree

Categories     dinner, weeknight, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 medium red bell peppers, deseeded and sliced into 1/4-inch-thick strips
2 medium green bell peppers, deseeded and sliced into 1/4-inch-thick strips
1 medium onion, sliced
Kosher salt and freshly cracked black pepper
1 1/2 tablespoons Jamaican curry powder (hot or mild)
2 garlic cloves, minced
1 tablespoon grated ginger
4 (6-ounce) fillets frozen fish, such as whiting or cod
1 (14-ounce) can coconut milk
1 lime
2 scallions, trimmed and thinly sliced, for garnish
Fresh cilantro leaves and tender stems, for garnish
White rice or couscous, for serving

Steps:

  • Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
  • Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
  • Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
  • Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

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