Caribbean Fish Curry
By Morrisons
Published on 27 March 2021
We've used cod in this fantastic fish curry inspired by traditional Caribbean cuisine, however if you're feeling adventurous you should try red gurnard - the firm, meaty flesh holds together perfectly for use in a curry.Time and servings
35 minsTotal time
4Servings
10 minsPrep time
25 minsCooking time
Ingredients
- 3 sprigs of fresh coriander, to serve
- 1 tsp of all spice
- 1 tbsp of vegetable oil
- 1 green chilli, chopped
- 600 g of cod fillets
- 1 tsp of paprika
- 10 cherry tomatoes
- 500 ml of vegetable stock, made from a cube
- 5 cm of ginger, peeled and chopped
- 2 cloves of garlic, peeled and chopped
- 280 g of basmati rice, steamed
- 1 large of sweet potato, peeled and chopped
- 1 tbsp of mild curry powder
- 1 lime, juice only
- 2 cinnamon sticks
- 1 large of onion, peeled and chopped
Method
Step 1
Sauté the onion, ginger, chilli and garlic in the oil for 5 minutes. Season then add the spices, cinnamon and curry powder.Step 2
Sauté for another minute before adding the sweet potato. Pour in the stock and lime juice.Step 3
Cook for 15 minutes over a medium heat until the sweet potato is cooked through.Step 4
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.Step 5
Serve with basmati rice and fresh coriander.