curry fish.
Ingredients
2-3lbs whole fish (2 small fish), descaled, guts and fins removed. You can also use filets of fish steaks/filets. snapper, rockfish or cod work best, but any fish works.
1 tbsp curry powder.
1 tbsp fish seasoning.
1/2 tbsp green seasoning.
1 tbsp oil.
curry:
1 yellow onion, small dice.
1 red bell pepper, julienned.
1 green bell pepper, julienned.
6 scallion, chopped.
4 cloves garlic, minced.
1 tbsp ginger, grated.
1-2 scotch bonnet, whole.
4 sprigs thyme.
1 tbsp fish seasoning.
2 1/2 tbsp curry powder.
1 tbsp chili powder.
1 1/2 tbsp green seasoning.
1/2 tbsp browning.
1 cup coconut milk.
1 cup coconut cream.
6-8 curry leaves, or 2 bay leaf.
cooked fish.
kosher salt.
chopped culantro or cilantro.
juice of 1/2 lime.
rice and peas:
2 cups (450g) basmati rice.
1 cup kidney beans, soaked.
~3 cups water
1 13.5oz can coconut milk.
4 thyme sprigs.
1 tbsp allspice berries.
3 scallion, chopped.
5 garlic cloves, minced.
1/2 tbsp ginger, grated.
1 scotch bonnet.
2 bay leaf.
kosher salt.
curry powder:
2 1/2 tbsp ground turmeric.
2 tsp ground ginger.
1/2 tsp ground nutmeg.
1 tbsp chilli powder.
1 tsp scotch bonnet powder/cayenne pepper.
1 tbsp coriander seed.
1 tbsp cumin seed.
2 tbsp allspice berries.
3” stick cinnamon.
1 1/2 tbsp yellow mustard seeds.
8 cloves.
1 tbsp fenugreek seeds.
1/2 tbsp black peppercorns.
fish/seafood seasoning:
1/2 tbsp celery seed.
1 tsp white peppercorn.
1 tsp black peppercorn.
1 tsp coriander seed.
8 allspice berries.
1 tsp dried thyme.
1/2 tbsp onion powder.
1/2 tbsp garlic powder.
1 tsp scallion powder.
green seasoning:
1/2 white onion.
10 garlic cloves.
10 sprigs thyme, remove any thick woody stems.
1” knob ginger.
1/2 bunch parsley.
4 stems culantro.
6 scallion.
1 lime, juice and zest.
1/2 green bell pepper.
2 scotch bonnet.
1/2 tbsp ground allspice.
Equipment:
large saucepan.
spice grinder.
Yield:
~ 4 cups curry.
~ 8 cups rice and peas.
~ 1/2 cup curry powder.
~ 1 cup green seasoning.
~ 1/4 cup fish seasoning.
Execution:
seasoning & curry powder.
This step is optional; curry powder, fish and green seasoning are always available in grocery stores, (international aisle, or check a local ethnic grocery store.)
curry powder & fish seasoning: Toast the whole spices until aromatic and you begin to notice wisps of smoke, grind the spices and combine with the rest of the powders.
green seasoning: chop all of the ingredients roughly, process in a food processor until processed and chunky.
2. marinate the fish.
Make three slits into the flesh on both sides of the fish, season generously with salt.
Create a paste with the curry powder, fish seasoning, green seasoning and oil and rub the paste onto the fish. Let marinate for 8-24 hours on a baking tray lined with a wire rack.
3. make the curry:
Add enough oil to cover the bottom of a saucepan wide enough to fit your fish and heat over high until the oil is shimmering.
Sear the fish on both sides until crispy and brown, remove and set aside.
Reduce the heat to medium, add onions and sweat until translucent, stirring often.
Add the bell peppers and continue to cook until they start to soften.
Add the garlic, thyme, bay leaf, green seasoning, and ginger and cook until aromatic.
Reduce the heat to medium-low to prevent anything from burning, add the curry powder and fish seasoning, cook until aromatic and the spices start to darken. You may need to help cook the spices properly.
When making any curry, properly cooking your spices is essential for achieving the fullest flavor potential. The process of heating spices in oil activates and releases fat-soluble compounds, such as essential oils and aromatic molecules. These compounds are absorbed by the oil, which serves as a carrier, allowing the flavors to disperse evenly throughout the dish as it simmers. Additionally, cooking the spices at the right temperature prevents them from burning, which can cause bitterness, while enhancing the depth of flavor, color, and texture. This step also neutralizes any raw, harsh notes in the spices, resulting in a more harmonious and well-rounded taste profile.