Fish Curry With Coconut Milk

Curried fish is a delicious dish that is easy to prepare and explodes with flavors that capture the essence of many Asiatic cuisines. This recipe is fundamentally Jamaican, with an Asian and Indian twist.

Course dinner

Cuisine Asian fusion, Indian fusion, Jamaican fusion, West Indian

Keyword curried fish, curry, fish steaks, madras curry, pescetarian, whole fish

Prep Time 15

Cook Time 30

Marinading 2

Total Time 2 45

Servings people

Calories 413kcal

Author Dr. Wendy Dearborne

Equipment

Dutch oven or heavy bottomed saute pan with tight fitting lid.

Ingredients

4 medium-large whole fish scaled, cleaned washed and cut into large pieces Head on or off.
2 medium potatoes russet cut into large cubes
1/2-1 tsp salt or to taste

Marinade

1/2 large onion sliced
2 tsp garlic minced
3 sprigs thyme fresh
1 large roma tomatoes chopped
2 tbsp spring onion chopped. Reserve 1/4 tbsp for garnish
1 tsp pimento; Jamaican allspice
3-4 tbsp curry powder madras
1 tsp garlic powder
1 tsp onion powder
2 tsp ginger powder
1 tsp turmeric
1 tsp cumin seeds
2 tsp cumin powder roasted
1-2 tsp cooking oil
1 tsp black pepper

Cooking

3 tbsp cooking oil
1 tsp bouillon paste or powder
12 oz coconut milk full fat

Garnish

1 tbsp cilantro rough chopped

Instructions

Peel and cut potatoes into large cubes, place in cold water and set aside.

Preparing Fish

Sprinkle fish inside and out with sea salt and rub with lime or lemon. Rinse well under running cold water. Drain, pat fish dry and place in a large mixing bowl.

Marinading The Fish

Sprinkle salt inside and out side of fish.
Add all the ingredients listed in the marinade into the bowl containing the fish. Combine well, making sure the fish is thoroughly coated inside and out.
Cover the bowl and marinade in the refrigerator for 1 hour or overnight. Overnight is best.

Currying The Fish

Heat oil in large sauté pan over medium heat.
Remove all the excess marinade stuck to the fish and set aside for later use. Then lightly brown/sear fish on both sides in hot oil. 1 - 2 minutes on both sides ONLY! . Note: You are not frying the fish, just searing it.
Remove the fish from the pan, cover and set aside.

Masala Time

Over medium high heat, using the remaining oil in the sauté pan, add all the marinade left in the bowl. Stir fry for 3 minutes. If the pan is too dry, add 1 - 2 teaspoons of oil.
After 3 minutes, turn the heat down to medium low and cover the pan with the lid. Every 3 minutes stir masala well.
Cook the masala for a total of 15 minutes or until the oil starts to release from the masala. You'll be able to see a slight pooling around the edge of the masala or pan.
Add bouillon paste or powder. Mix well.
Drain potatoes and add to the masala. Stir fry for 3 minutes.
Add full fat coconut milk. Stir well so the potatoes and masala are incorporated into the coconut milk. Bring to a boil.
Add the seared/browned fish to the pan. Baste fish with the curried coconut milk. Add more coconut milk or water if the curry looks to thick. Bring back to a boil.
Cover with tight fitting lid. Turn heat down low and simmer for 20 - 30 minutes. The cook time will depend on the type and thickness of the fish. Internal temperature should be 145 degrees.
The potatoes will be cooked through and tender.

Garnish

Drizzle with a thin stream of coconut milk and sprinkle with chopped cilantro and reserved green onions. Serve with steam rice.

Video

Notes

You can use any type of fish you want, but this recipe works best when the fish has the bone in and for the most part the skin on.
Fish is very delicate. Keeping the bones in and the skin on helps to prevent the fish from disintegrating and falling apart while cooking.

There are a couple of variations you can make to the marinade by adding any or all of the following:

minced scotch bonnet pepper
1 tsp of pickle pepper
1/4 chopped bell pepper
fresh minced ginger

Nutrition