Entree: Guyana – Fish Curry (Caribbean-style curried fish stewed in a spiced coconut-tomato sauce)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
20 min
Additional
15 min
Total
45 min
Ingredients
- 1.5 lb (680 g) firm white fish (cod, snapper, or similar), cut into portions
- 2 tbsp (30 ml) curry powder (preferably Caribbean-style)
- 1 tsp (5 g) ground turmeric
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced, 8 oz (225 g)
- 3 cloves garlic, minced, 0.3 oz (9 g)
- 1 tbsp (15 ml) grated fresh ginger, 0.5 oz (15 g)
- 1 scotch bonnet or habanero pepper, seeded and finely chopped (use half if very hot)
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) fish or vegetable stock
- 1 cup (240 g) canned diced tomatoes
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) brown sugar or cane sugar
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 2 tbsp (30 ml) chopped fresh cilantro or culantro for garnish
- 2 tbsp (30 ml) chopped green onion for garnish
Instructions
1. Pat the fish portions dry and season lightly with 1/2 tsp (2.5 g) salt and 1/4 tsp (1.25 g) turmeric. In a bowl, mix 1 tbsp (15 ml) curry powder with the lime juice and toss the fish to lightly coat; set aside to marinate 10–15 minutes.
2. Heat the vegetable oil in a deep skillet or saucepan over medium heat. Add the sliced onion and cook until softened and beginning to brown, about 6–8 minutes.
3. Stir in the garlic, ginger, chopped scotch bonnet, remaining curry powder, and turmeric; cook 1–2 minutes until fragrant, stirring to avoid burning.
4. Add the diced tomatoes, coconut milk, fish stock, brown sugar, and remaining salt and pepper. Bring the sauce to a gentle simmer and cook 5 minutes to meld flavors.
5. Gently add the marinated fish portions to the simmering sauce, spooning sauce over the pieces. Cover and simmer on low heat 8–10 minutes, or until the fish is just cooked through and flakes easily.
6. Taste and adjust seasoning with salt, pepper, or a squeeze more lime juice if needed. Garnish with chopped cilantro and green onion and serve hot with steamed rice or boiled provisions.
