Caribbean Fish Curry Recipe
This warming curry goes nicely with basmati rice. You could even use chicken if you fancy a change from fish. If you’re watching your fat intake, use low fat coconut milk instead.
Prep time: 10 minutes
Cook time: 30-35 minutes
- 1 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, crushed
- 2 red peppers, deseeded and chopped
- 0.5 tsp dried chilli flakes
- 1 tsp cumin
- 1 tsp curry powder
- Salt and black pepper
- 1 x 400g tin of chopped tomatoes
- 1 x 400ml tin of coconut milk
- 650g white fish fillets, chopped into bite-sized
- Squeeze of lime juice
- Fresh coriander, chopped
- Lime wedges
- Crusty bread
- Heat the olive oil in pot over a medium heat and cook the onion for 4-5 minutes until just softened.
- Add the garlic and peppers and cook for one minute. Add the chilli flakes, cumin and curry powder and some salt and black pepper. Stir to combine and cook for a further three minutes.
- Add the tinned tomatoes, then turn the heat to high and bring to a boil.
- Stir in the coconut milk. Once boiling, reduce the heat to medium-low and simmer gently for 10-15 minutes.
- Season the fish with salt, black pepper and a squeeze of lime juice. Add the seasoned fish to the curry.
- Simmer for 4-5 minutes or until the fish is cooked throughout.
- Scatter the curry with fresh coriander and serve with lime wedges for squeezing and some good crusty bread.
Per Serving 480kcals, 29.6g fat (22.3g saturated), 15.5g carbs, 8.4g sugars, 41.3g protein, 4.7g fibre, 0.19g sodium
This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!