Salted Cod Fish In Coconut Masala With Cabbage
Taking a delicious homestyle Jamaican saltfish recipe to a new level with the addition of coconut milk. Salted fish has a unique taste and texture that is accentuated when combined with sautéed garlic, onions, tomatoes, hot peppers and other aromatics. This dish is easy to prepare and with a little planning ahead can be on the table within 45 minutes.
Equipment
- Large pot
- Dutch oven
Ingredients
- 6-9 oz saltfish prepared
- 1 large scotch bonnet or habanero peppers deseeded and finely minced
- 1/4 large red bell pepper chopped
- 1/4 large yellow bell pepper chopped
- 1/4 large green bell pepper chopped
- 1 medium carrot julienned
- 1 large tomato chopped
- 2 green onions finely chopped reserve the green part
- 1 tsp ginger finely minced
- 1/4 large white cabbage thinly sliced
- 2 sprigs fresh thyme
- 1/2 tsp Jamaican pimento berries
- 1/2 medium onion thinly sliced
- 1 tbsp garlic finely minced
- 1 tsp curry powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 – 1 tsp salt
- 1/2-1 tsp cracked black pepper
- 1/2 tsp mushroom seasoning
- 1/4 tsp vegetarian bouillon
- 6-8 oz coconut milk full fat
- 1/4 cup hot water if necessary
- 2-3 tbsp Cooking oil
Instructions
Preparing the saltfish
- Pre-soak the saltfish for 24 hours changing the water as many times as you can. Or overnight.
- The next day, in a large pot boil the salt fish for 10-20 minutes. You’ll know when the fish is ready because it won’t taste salty. You may have to boil it a couple of times to the remove saltiness. How many times will depend on the brand, the type and amount of salt used to cure the fish.
- Drain the boiled saltfish and discard the water. Allow it to cool and then pull the fish apart creating flakes. While doing this remove all bones and any fish skin. Set aside.
Making the masala
- Place a large dutch oven with 2 tbsp of cooking oil over medium high heat. When hot, add onions, ginger, thyme, scotch bonnet, the white part of the spring onion and a good pinch of salt. Sauté for 3-5 minutes, stirring frequently.
- Add garlic and pimento berries and cook for 30-60 seconds.
- Add chopped tomatoes and cook for 1-2 minutes, stirring frequently. Add curry powder, garlic and onion powder, black pepper and mushroom seasoning. Sauté stirring continuously for 3 minutes. This allows the curry and powdered seasonings to bloom and develop by releasing their flavors.
- Add the prepared saltfish with carrots and bell peppers to the masala. Stir gently to coat all ingredients, about 1 minute.
- Add coconut milk and bouillon and bring to a boil, then reduce heat to a simmer. Add the cabbage and cook for 5 minutes. If the gravy is too thick add a little hot water to thin it out.
- Check for seasonings.
- Garnish with reserved green onions and serve with rice, provisions or fried bakes.
Notes
Cooking Your Salted Fish
If possible pre-soak your salted fish for 24 hours changing the water frequently.
If you don’t pre-soak the salt fish, rinse away as much of the salt on the exterior as possible, and then boil 15-20 minutes. Change the water and repeat the boiling process 1-2 more times. You’ll know when the fish is ready because it won’t be salty.
Nutrition
Serving: 6gCalories: 230kcalCarbohydrates: 11gProtein: 20gFat: 12gSaturated Fat: 7gCholesterol: 43mgSodium: 2671mgPotassium: 734mgFiber: 3gSugar: 5gVitamin A: 2147IUVitamin C: 57mgCalcium: 90mgIron: 2mg
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