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Caribbean Fish Curry Recipe

Caribbean · Main course · 40 min total

A vibrant and aromatic fish curry with Caribbean flavors, featuring tender fish simmered in a coconut milk-based sauce with thyme, scotch bonnet, and allspice.

Ingredients

• 1 lb firm white fish fillets (such as cod or snapper), cut into 2-inch pieces
• 2 tbsp lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 scotch bonnet pepper, seeded and minced (or 1 habanero)
• 1 tsp ground allspice
• 1 tsp dried thyme
• 1/2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 can (13.5 oz) coconut milk
• 1 cup fish or vegetable broth
• 2 tbsp chopped fresh cilantro
• 1 tbsp chopped fresh parsley

Instructions

1. Season fish pieces with lime juice, salt, and black pepper. Set aside.
2. Heat oil in a large skillet or pot over medium heat. Add onion and cook until softened, about 5 minutes.
3. Add garlic, ginger, and scotch bonnet pepper; cook for 1 minute until fragrant.
4. Stir in allspice, thyme, cumin, and coriander; cook for 30 seconds.
5. Pour in coconut milk and broth; bring to a gentle simmer. Cook for 10 minutes, stirring occasionally, until sauce thickens slightly.
6. Gently add fish pieces to the sauce. Cover and simmer for 8-10 minutes, until fish is cooked through and flakes easily.
7. Stir in cilantro and parsley. Taste and adjust seasoning with salt and pepper.
8. Serve hot over rice or with breadfruit.

Tips

• Adjust scotch bonnet amount to your spice preference.
• Use any firm white fish; avoid delicate fish like tilapia.
• Leftovers can be refrigerated for up to 2 days; reheat gently.

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