Caribbean · Dinner
Caribbean Coconut Fish Curry
Spiced fish curry simmered in coconut milk with bold Caribbean flavors.
$
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
520Calories
36gProtein
28gFat
30gCarbs
4gSugar
4gFiber
580mgSodium
80mgChol
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Instructions
1
Prep
Chop 1 onion into chunks. Mince 1 garlic clove. Cut 350g white fish into chunks. Have 200ml coconut milk, 1.5 tsp curry powder, 1 whole scotch bonnet pepper, 0.5 tsp thyme, salt, and pepper measured and ready.
2
Saute
Heat 1.5 tsp oil in a small to medium pot over medium heat. Add chopped onion, cook 4 to 5 minutes until softened and translucent. Add minced garlic, cook 1 minute until fragrant.
3
Bloom
Add 1.5 tsp curry powder to the pot, stir constantly for 1 to 2 minutes until the spice releases its aroma and deepens in color.
4
Simmer
Pour in 200ml coconut milk and bring to a gentle simmer over medium heat. Add 0.5 tsp thyme and 1 whole scotch bonnet pepper. Stir gently.
5
Simmer
Add fish chunks carefully to the simmering coconut broth. Cook gently for 10 to 12 minutes without stirring excessively. Fish is done when opaque throughout and flakes easily with a fork. Season with salt and pepper to taste.
6
Plate
Spoon curry and fish into bowls, ensuring each serving has coconut broth. Serve immediately with steamed rice alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 350g (12.3 oz) white fish
- 200ml (3/4 cup + 1 tbsp) coconut milk
- 1 onion
- 1 garlic clove
- 1.5 tsp curry powder
- 1 scotch bonnet pepper
- 1.5 tsp neutral oil
- 0.5 tsp thyme
- salt and pepper to taste