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Codfish Curry Stew | Curried Saltfish

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Ingredients

  • 2 tins of Jamaican Ackee (drained carefully)
  • 1/2 lb Saltfish (salted codfish)
  • 1 medium Onion (chopped fine)
  • 1 stalk of Scallion (chopped)
  • 1 tsp Black Pepper
  • Scotch Bonnet Pepper (sliced to taste)
  • 2 tbsp Cooking Oil

Cooking Instructions

  1. (Vibrant Traditional Jamaican Curry Codfish) Learn how to properly bloom native island curry in hot oil before poach-stewing seasoned saltfish chunks into a perfectly silken, herb-infused reduction. The companion cooking video above breaks down critical heat adjustments, curry color shifts, and vegetable adding thresholds live. To execute this recipe perfectly with exact seasoning weights, specific liquid scales, and hidden spice ratios, grab your copy of the record-breaking 512-page, 8x10 printed compilation "JAMAICAN FOOD RECIPES"—officially the largest cookbook in the world to date! Soak the saltfish in water overnight or boil for 15-20 minutes to remove excess salt, then skin and flake it.
  2. Heat cooking oil in a large skillet over medium heat and sauté the onion, scallion, and scotch bonnet pepper until soft.
  3. Add the flaked saltfish to the skillet and black pepper, stirring gently for 5 minutes.
  4. Fold in the drained ackee very gently to avoid breaking them up. Cover and simmer on low heat for 5-10 minutes.
  5. Serve hot alongside fried bammy, boiled dumplings, or roasted breadfruit.
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