3. Caribbean Fish Curry
Curry arrived in Jamaica and the Caribbean in the hands of indentured Indian workers who were taken there during the 19th Century to work in the British sugar industry. Their cooking style and spices melded with the cuisine of the west Africans who were already present and hence morphed into the modern Caribbean style curry that you will find all around the islands today.
The main difference is that Jamaican fish curry contains Pimento, or All Spice.
Caribbean Fish Curry (Serves 4)
Ingredients
- 600g cod fillets
- 1 large onion, peeled and chopped
- 5 cm ginger, peeled and chopped
- 1 green chili, chopped
- 2 cloves garlic, peeled and chopped
- 1 tablespoon vegetable oil
- 1 tsp all spice
- 1 tsp paprika
- 2 cinnamon sticks
- 1 tablespoon mild curry powder
- 1 large sweet potato, peeled and chopped
- 500ml vegetable stock, made from a cube
- 1 lime, juice only
- 10 cherry tomatoes
- 280g basmati rice, steamed
- 3 sprigs fresh coriander, to serve
Method
- Sauté the onion, ginger, chili and garlic in the oil for 5 minutes. Season then add the spices, cinnamon and curry powder.
- Sauté for another minute before adding the sweet potato. Pour in the stock and lime juice.
- Cook for 15 minutes over a medium heat until the sweet potato is cooked through.
- During the last 5 minutes of cooking, add the fish and tomatoes and continuing cooking until the fish is cooked through and flakes easily with a fork.
- Serve with basmati rice and fresh coriander (cilantro).
