Entree: Pitcairn – Northern Culinary Region – Curried Fish Stew (A coconut-based curried fish stew with root vegetables and island spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1.5 lb (680 g) firm white fish fillets, skinned and cut into 1–2 inch chunks
- 2 tbsp (30 ml) coconut oil or vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (16 g) curry powder
- 1 tsp (5 g) ground turmeric
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 1 can (14 oz/400 ml) coconut milk
- 1 cup (240 ml) fish stock or water
- 1 cup (240 g) diced ripe tomato (about 1 large tomato) or 1 cup (240 g) canned diced tomatoes, drained
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 1 medium red bell pepper, seeded and sliced
- 1 small Scotch bonnet or jalapeño, seeded and minced (optional)
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) fresh cilantro, chopped for garnish
- 1 bay leaf

Instructions

1. In a large bowl combine the fish pieces with 1 tsp curry powder, 1/4 tsp turmeric, a pinch of salt and pepper and set aside to rest while preparing the base.
2. Heat the coconut oil in a heavy-bottomed pot over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Add the garlic, ginger, remaining curry powder and turmeric; cook 1 minute until fragrant.
4. Stir in the diced tomatoes, potatoes, bell pepper, bay leaf, and fish stock. Bring to a simmer, cover, and cook 10–12 minutes until potatoes are nearly tender.
5. Pour in the coconut milk, stir to combine, and return to a gentle simmer. Adjust seasoning with salt and pepper.
6. Add the marinated fish pieces to the pot, nestling them into the simmering broth. Simmer gently, uncovered, 6–8 minutes until fish is opaque and cooked through and the sauce has slightly thickened.
7. Stir in lime juice and taste for seasoning. Remove the bay leaf.
8. Serve hot garnished with chopped cilantro and additional lime wedges. Traditionally paired with steamed rice or root starches.