Caribbean Fish Curry
Caribbean fish curry with fresh and mouth-watering Caribbean flavours is quick and easy to prepare; and is ready in 30 mins; which makes it great for those weekday evenings or when you are very busy and don’t want to spend a long time in the kitchen.Jump to Recipe
This fish curry was inspired by “Creole fish curry”. It is a creamy blend of tomatoes, coconut milk, spices and succulent fish pieces; with an amazing taste. It is so moreish; I always make enough for people to have seconds! Most traditional recipes call for fish steaks with bones, but I prefer the smaller pieces to make it easier for my children to eat.
Caribbean fish curry and most other Caribbean recipes usually involve some sort of pepper or the other. What is a Caribbean curry without scotch bonnet, said one of my friends! Well, I skipped the peppers in this particular recipe to make it less spicy, so everyone has an option.
Fish curry keeps well in the fridge and the freezer, so you can make ahead; or make extra so you can enjoy later.
Caribbean Fish Curry Recipe
You can enjoy this Caribbean fish curry with bread, rice or you can even add some vegetables towards the end of cooking to make it a complete meal on its own.
The first time I made this recipe, I used up a can of coconut milk, but I found it over-powered all the other ingredients. I halved the quantity the next time and it was just the perfect balance with the tomatoes and the spices. I used mild curry powder for this fish curry, but you can take it up a notch and use the Jamaican curry powder if it is available. Any firm white fish types like tilapia, cod, bass, snapper, pollock etc will work with this recipe. These types of fish will not fall apart during stirring; and they absorb the curry flavours well.
Caribbean Fish Curry
- 3 fillets Haddock fillet cut into smaller pieces
- 2 tablespoons Oil
- 1 cup Chopped onions
- 1 tablespoon Mild curry powder
- 1 teaspoon Paprika
- 1 teaspoon Cumin
- 3 cloves Garlic
- 1 teaspoon Grated ginger
- 1 Red pepper chopped
- 1 can Chopped tomatoes with juice
- 1/2 can Coconut milk
- 1 tablespoon Chopped thyme
- Salt to taste
- Rub the fish with some salt, curry powder and paprika.
- Keep to one side while you prepare the other ingredients.
- Heat oil in a saucepan and add the onions.
- Cook until soft and translucent while stirring continuously.
- Add the curry powder, cumin and paprika, garlic and ginger.
- Continue to stir for about 30 secs.
- Pour in the red peppers followed by the chopped tomatoes and coconut milk.
- Add the fish with a dash of salt.
- Pour in the chopped thyme and cover the pan.
- Allow to simmer for about 15 mins.