Tuesday, July 1, 2014

Jamaican Fish Curry

Kingfish or catfish are great meat choices for Jamaican Fish Curry.  Marinated fish steaks are first lightly dredged in cornstarch and fried to brown the meat.  Fish is then simmered with a combination of Jamaican curry, soy sauce, thyme, oregano, bell peppers, onions, garlic, plum tomatoes, scallions and for some major heat - habanero pepper (a.k.a. scotch bonnet).

This dish is similar to Jamaican Chicken Curry.  However, using fish instead of chicken not only gives the dish a different texture, it also allows for a quicker finish product.

Servings: 4
Prep Time: 15 minutes
Cooking Time: 30 minutes


2 Plum Tomatoes chopped
1 Yellow Onion julienned
2 Garlic Cloves sliced
1 Red Bell Pepper cut into short strips
1 Habanero Pepper chopped (remove seeds for less heat)
1 Scallion chopped
1 Tablespoon JCS Jamaican Curry Powder
1 Tablespoon Low Sodium Soy Sauce
1 Teaspoon Dry Thyme
1 Teaspoon Dry Oregano
1 lb. Catfish or King fish cut into inch thick steaks (about 4 steaks)
Lemon juice
1/2 Cup Cornstarch
1/2 Teaspoon Salt
1/2 Teaspoon Freshly Ground Pepper
1/4 Teaspoon Baking Powder (optional)
Vegetable Oil

In a large bowl add the tomatoes, onions, garlic, bell peppers, habanero pepper (a.k.a. scotch bonnet), scallions, Jamaican curry powder, soy sauce, thyme and oregano.  Mix the ingredients until well combined.

Season the fish steaks with lemon juice and add it to the vegetable curry mix.  Toss to coat the fish and let sit for 5-10 minutes.

On a large plate combine the cornstarch, salt, fresh ground pepper and baking powder. The baking powder adds crispness.  Fill a large skillet to about 1/4 inch deep with the vegetable oil and place it over high heat.  When the oil is hot, remove the fish steaks from the vegetable curry mix.  Lightly dredge the fish in the cornstarch mix to coat.  Fry the fish in the hot oil to brown the meat on both sides (about 2 1-2 minutes on each side).  Transfer the fish to a plate lined with paper towel and set aside.

Place a clean large deep skillet over medium heat.  Add the vegetable curry mix to the skillet, cover and let simmer for 5-8 minutes until the juices begin to fill the pan.  Add the fish steaks on top of the curry mix, cover and let simmer for another 10 minutes flipping the fish over halfway through.

Serve this dish with rice and greens on the side.  Fried plantains make a great companion side dish.  Enjoy.

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