Description
A vibrant and aromatic dish combining fresh fish with bold spices and creamy coconut milk.
Ingredients
Scale
- 3 pieces of Red Snapper or Red Bream
- Lemon/Lime Juice – As needed for washing the fish
- 1 tbsp Olive Oil (plus more for drizzling)
- 1 tbsp Fish Seasoning (All-Purpose)
- 1 tsp Black Pepper
- 2 tsp Jamaican Curry Powder (divided)
- ½ tsp Salt (or to taste)
- 4 cloves of garlic
- 1 Scallion & Fresh Thyme
- 1½ tbsp Olive Oil (for cooking)
- 1 small Onion, sliced
- 1 tbsp Ginger, minced
- 2 tsp Pimento Seeds (Allspice Berries)
- 1 small Scotch Bonnet Pepper
- 1 medium Carrot, sliced
- 2 Okra (sliced, optional)
- 1 tbsp Unsalted Butter (optional)
- 1 can of Coconut Milk
- ½ cup of water
Instructions
- Prepare the Fish: Start by washing your fish in lemon juice and patting it dry. Drizzle a little olive oil over it.
- Make the Marinade: In a bowl, combine minced garlic, chopped scallion, a sprinkle of thyme, salt, and 2 teaspoons of curry powder. Rub this mixture over the fish, making sure it’s well-coated. For maximum flavor, let it marinate for at least 15 minutes, or up to an hour if you have the time.
- Bloom the Curry: Heat 1½ tablespoons of olive oil in a pot or Dutch oven over medium heat. Add 1 tablespoon of curry powder to the hot oil and stir continuously for about 30 seconds—this “blooms” the spice, bringing out its full fragrance.
- Sauté the Vegetables: Toss in the sliced onion and the remaining whole or sliced garlic. Sauté for about 20 seconds. Then, add the sliced carrot and minced ginger, cooking for another 30 seconds.
- Add Coconut Milk: Pour in the can of coconut milk. Next, rinse the fish seasoning bowl with ½ cup of water, swirling it around to collect all the residual spices, and add that to the pot.
- Bring to a Boil: Increase the heat until the sauce begins to boil. Add a pinch of salt and any reserved seasonings from the fish. Cover and let it simmer for about 2 minutes.
- Cooking the Fish: Gently place your marinated fish into the simmering sauce. Add the remaining scallion, thyme, pimento seeds, and whole scotch bonnet pepper. If using, add sliced okra and the optional butter.
- Simmer and Serve: Cover the pot (slightly ajar) and allow it to simmer for 25 minutes until the fish is opaque and flakes easily. Remove the lid and revel in the rich aroma of your dish!
Notes
Best served with steamed rice, fluffy quinoa, or crusty bread. Add a side salad dressed with lime juice for balance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Jamaican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg