Caribbean curry cod – is for easy to make, fresh, delicious flavour coming straight to your dinning table.
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
300g of cod (just over 1/2 lb)
1 tbsp curry powder
1 tsp Fish seasoning
1 can Coconut milk (400ml)
1 large Tomato (or 1/3 cup/80ml of tomato paste)
1 medium onion, chopped
1 bell pepper, chopped
2 scallion, chopped
4 garlic cloves, minced
1tbsp of ginger, grated
1tbsp of tamarind paste
1 tbsp of Parsley
6 sprigs of Thyme
1 tsp of black pepper
1/2 cup of water (125ml)
Place the fish chunks in a medium sized bowl and sprinkle all of the listed ingredients to marinate the fish. Set aside to refrigerate for at least 2 hours or preferably overnight.
On medium heat, melt the coconut oil then add the fish chunks and proceed to seal and sear each side. The fish will be opaque when sealed, becareful not to keep turning the fish. We are only sealing, not cooking it.
Once sealed, remove from the pan and set aside.
Add some more coconut oil if required, melt, then saute the onion, scallion, garlic and ginger until soft and translucent.
Add the bell peppers and cook until soft for 5 minutes
Once the bell peppers are cooked add the herbs and spices – black pepper, thyme, parsley, fish seasoning.
Stir in the tamarind paste and tomato
Finally pour in the coconut milk, water, scotch bonnet and pink salt to taste.
Bring the sauce to a boil, cover the pan with a lid and simmer on medium-low heat for 30 minutes.
Around the 20 minute mark, add the fish chunks pushing down so the sauce covers it, cover the pan again and allow to thoroughly cook for the remaining 10 minutes.
If you can’t get hold of cod use any of the following – haddock, hake, monkfish, tilapia. It’s very important to use a fish that is firm or else you run the risk of the fish fall apart during cooking.
Don’t forget to discard the thyme stems and scotch bonnet prior to serving
If you want heat, slice off a small portion of the scotch bonnet to use (remember the heat is in the membrane)
Use a habanero or fresh chilli if you can’t get hold of scotch bonnet
Use fresh fish if possible. Frozen fish tends to be water logged which can weaken the texture of the fish.
To replicate the taste and results, use my homemade seafood seasoning and curry powder recipe.
Full fat coconut is recommended to enable the sauce to thicken up.
Tomato paste or sauce can be used
Coconut sugar is low GI index sugar that I recommend. If you are not concerned with GI then brown sugar/unrefined cane sugar works too.