Escape to the vibrant shores of the Caribbean with this incredibly flavorful fish curry, simmered in rich coconut milk and bursting with aromatic spices. This dish transports you to sun-drenched beaches with each bite, offering a delicious and healthy meal perfect for a weeknight dinner or a special occasion. Imagine tender flaky fish swimming in a fragrant sauce, infused with the warmth of ginger, the zest of lime, and the subtle heat of Scotch bonnet peppers – all balanced beautifully by the creamy embrace of coconut milk. This recipe is surprisingly easy to adapt to your preferred spice level and the availability of your favorite fish.
Forget complicated recipes and lengthy prep times; this Caribbean fish curry is designed for simplicity and delicious results. We’ve created a step-by-step guide that will take you from prepping the ingredients to savoring this tropical delight in no time. Ready to embark on this culinary journey? Let's dive into the recipe!
Tools Needed
- Saucepan
Ingredients
- Fish fillets (catfish, tuna, sea bream, or salmon)
- Massalé curry powder
- Onion: 1
- Garlic cloves: 3
- Ginger (fresh or powdered)
- Green bell pepper: 1
- Red bell pepper: 1
- Nociiv (likely refers to a type of pepper)
- Tomato pulp (canned): 1
- Coconut milk: 1
- Turmeric
- Salt
- Pepper
- Lemon juice
- Vegetable oil
- Basmati rice
Step-by-Step Instructions
Step 1. Prepare the Ingredients & Marinate the Fish
- Marinate the fish in Massalé curry powder for at least an hour.
- Peel and slice the onion. Keep the root end intact for stability.
- Crush 3 garlic cloves, remove the germ, and set aside.
- Slice the green and red bell peppers lengthwise. Slice the nociiv.
Step 2. Sauté Aromatics and Simmer the Sauce
- Heat oil in a saucepan, add onions, and cook over low heat until caramelized.
- Add garlic, ginger, and tomato pulp; cook for 5-10 minutes.
Step 3. Cook the Fish and Vegetables
- Add coconut milk, fish, bell peppers, and turmeric. Cook for 10-15 minutes over medium heat.
- Taste and adjust seasoning (salt, pepper).
Step 4. Finish and Serve
- Add lemon juice at the end of cooking.
- Serve with basmati rice.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Caramelizing the onions enhances the flavor.
- Adding a little water while cooking onions prevents burning.
- Adjust seasoning to your liking.
- Catfish is recommended for its tender flesh.
Nutrition
- Calories: 500-650
- Fat: 25-40g
- Carbs: 40-55g
- Protein: 30-40g
FAQs
1. Can I use different types of fish in this recipe?
Absolutely! Firm, white fish like cod, snapper, or mahi-mahi work well. Avoid overly delicate fish that might flake apart easily during cooking.
2. How can I adjust the spice level?
Control the heat by adjusting the amount of Scotch bonnet pepper (or other chili) you add. Start with less and add more to taste, or omit it entirely for a milder curry.
This Caribbean Fish Curry with Coconut Milk is a delightful escape to the islands, offering a vibrant and flavorful meal that's surprisingly simple to make. From weeknight dinners to special occasions, this recipe is sure to become a family favorite. Enjoy the taste of the Caribbean, and don't hesitate to experiment with different ingredients and spice levels to create your own perfect version!