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Fish Curry Stew | Curried Fish

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Ingredients

  • 1 to 2 pounds of Fish (Snapper or Sliced Fish)
  • 2 stacks of Scallion (diced)
  • 1 ½ medium Onion (diced)
  • 4 Garlic Cloves (mashed)
  • ¼ of Sweet Peppers “Paprika” (diced)
  • ½ ripe Pepper (scotch bonnet or real pepper)
  • ½ green Pepper (scotch bonnet or real pepper)
  • Ginger – (cut to half the size of your thumb)
  • 1½ tablespoon of Sea Salt
  • 2 tablespoon Curry Powder
  • 1 tablespoon of Parsley (dried or fresh)
  • 1 tablespoon of Basil (dried or fresh)
  • ½ teaspoon of Pimento Seeds
  • 1 teaspoon Thyme (fresh pieces tie together the size of one finger)
  • ½ teaspoon Vinegar (any flavor)
  • ½ cup Coconut Oil (or Olive oil) (after fry remove half)
  • 1 cup Water (more gravy is best)

Cooking Instructions

  1. First, Strip, wash, and dice all the seasonings.

    Gutter, scale, and clean the fish. Use a tablespoon of white vinegar and water to rinse it.

  2. Combine fish with the seasonings, herbs, and vegetables in bowl. Not the Curry yet. You can marinate the fish from 15 minutes to 12 hours. Refrigerate within the time.

  3. Then after that, put your stove on Hi Flame. Put to heat a frying pot for stewing. Wait 2 minutes for the pot to get hot. Then add the oil. Wait for 1 to 2 minutes or until you see a little smoke.

  4. While waiting, start removing the seasonings from fish. To do that, hold the tip of the fish with your two fingers. With the other hand, use the cooking fork to remove the seasonings. (Flour fish)

  5. Now add the fish in the hot oil. Allow frying on one side for 5 minutes, then the other side for four more minutes. Remove the fish.

  6. Leave a fish head or tail or nothing in the oil. Carefully remove half the oil, while it is still hot. Use a spoon that scoops. Immediately Add curry powder. add all the seasonings, allow to burn for one minute. Next, add the water, browning, and then covers the pot with the lid properly. With your stove gauged on 6. Allow the gravy to simmer for 12 to 15 minutes.

  7. Next, add the fried fish 5 minutes before serving. If you are not eating the same time, remember warm the gravy first then add the fried fish. To prepare, cook stewed fish totals 25 minutes.

Vibrant Seafood Fusion: Jamaican Curry Fish

Learn how to safely bloom native island curry in hot oil before poach-stewing delicate seasoned fish fillets into a perfectly silken, herb-infused coconut curry reduction. The companion cooking video above breaks down critical heat adjustments, floret addition windows, and fish structural checks live in motion. 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 volume "JAMAICAN FOOD RECIPES"—officially the largest cookbook in the world to date!

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