curry
fish.
Carribean curry, mostly Jamaica, little bit Indian, so its probably a Trini curry.
Ingredients
2-3lbs, skinless portioned fish filets, snapper, halibut, rockfish or cod work best, but any fish probably works.
1 tbsp fish seasoning.
1 tbsp oil.
kosher salt.
curry:
1 yellow onion, small dice.
1 red bell pepper, chopped.
1 green bell pepper, chopped.
6 scallion, chopped.
4 cloves garlic, minced.
1 tbsp ginger, grated.
1-2 scotch bonnets, whole.
4 sprigs thyme.
2 1/2 tbsp curry powder, add more chili powder if you want it spicy.
1 1/2 tbsp green seasoning.
1 tbsp browning.
1 cup coconut cream or milk.
1/2 cup water.
6-8 curry leaves, or 2 bay leaf.
3 tbsp ghee or coconut oil.
pinch brown sugar.
kosher salt.
lime juice.
chopped culantro or cilantro.
optional; 1 tsp msg or 1 tbsp ajiha weipa seafood paste.
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 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.
2 scotch bonnet.
1/2 tbsp ground allspice.
1/4 cup oil.
Equipment:
large pot.
spice grinder.
Yield:
~ 3 cups curry, 5 servings.
~ 1/2 cup curry powder.
~ 1 cup green seasoning.
~ 1/4 cup fish seasoning.
Execution:
seasonings & curry powder.
This step is optional; curry powder, fish and green seasoning are usually 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 the ingredients roughly and pulse in a food processor until chunky.
2. marinate the fish.
Season the fish with oil, salt, and fish seasoning.
Preferably; let the portions of fish air dry on a wire rack 24 hours in advance.
3. make the curry.
Heat oil in a pot over high heat, until you see wisps of smoke.
Sear the fish on both sides until brown, remove and set aside.
Reduce the heat to medium, add onions and sweat until browned, stirring often.
Add the garlic, thyme, green seasoning, and ginger, cook until aromatic.
Reduce the heat to medium-low to prevent anything from burning, add the curry powder and cook until aromatic. Add a splash of water to prevent burning.
Add the browning, coconut cream, and water, boil, cover with a lid and reduce the heat to low.
Add the bell peppers, curry leaves and scotch bonnet, cover and cook for 15-20 minutes.
Add the fish, once the fish is fully cooked, cut the heat, add lime juice and scallion.
Remove the scotch bonnet and curry leaves, season to taste with salt and lime.
Add the chopped culantro.