Curried Fish
Though curried goat, chicken and shrimp are more popular in Jamaica than fish, food journalist Jacqui Sinclair's curry with mild mahi-mahi is a delicious and light alternative. Serve over rice.
Though curried goat, chicken and shrimp are more popular in Jamaica than fish, food journalist Jacqui Sinclair's curry with mild mahi-mahi is a delicious and light alternative. Serve over rice.
Ingredients
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3 tablespoons neutral oil, such as canola or avocado
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2 tablespoons curry powder
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1 onion, finely chopped
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1 green bell pepper, diced
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2 cloves garlic, minced
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1 teaspoon minced Scotch bonnet chile pepper (see Tip), or to taste
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1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
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1 14-ounce can “lite” coconut milk
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2 pounds mahi-mahi fillets (see Note), skinned, cut into 1-inch pieces
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3 scallions, thinly sliced
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1 teaspoon salt
Method
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Heat oil in a large skillet over medium heat. Add curry powder and cook for 1 minute. Add onion, bell pepper, garlic, chile pepper and thyme. Cook, stirring, until fragrant, about 2 minutes. Add coconut milk and bring to a simmer. Stir in fish and scallions; cover and cook until the fish is just cooked through, 5 to 7 minutes. Stir in salt and serve immediately.
