Jamaican Fish Curry
Master an impressive curry with this aromatic Jamaican fish curry recipe that's ready to serve in 25 minutes.
Ingredients
- 1 small lemon, juiced
- 1 1/2 Tbsp hot madras curry powder
- 600g fish fillets
- 1 Tbsp vegetable oil
- 1 red capsicum, deseeded, roughly chopped
- 2 cloves garlic, crushed
- ginger, cut into 3cm-piece, peeled, finely grated
- 1/2 bunch spring onions, thinly sliced
- 1 Tbsp thyme leaves
- 400ml can light coconut milk
- 1/4 bunch coriander, sprigs picked
- 4 garlic chapattis, warmed
Method
- Combine lemon juice and 1 tsp curry powder in a bowl. Add fish and turn to coat.
- Heat oil in a large, deep frying pan over medium heat. Cook capsicum, garlic, ginger and two-thirds of the onion, stirring, for 2 minutes or until fragrant. Add half the thyme and remaining curry powder, then cook, stirring, for 1 minute or until fragrant.
- Add coconut milk and fish, then bring to a simmer. Simmer, partially covered, for 8 minutes, turning fish halfway through cooking, or until sauce has thickened and fish is cooked through.
- Scatter over coriander, and remaining onion and thyme. Serve with chapattis.
