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Dominica Coconut Fish Curry
A fragrant and mildly spiced curry featuring fresh local fish simmered in a rich coconut milk sauce with aromatic vegetables and Caribbean spices. This dish is a delightful representation of Dominica's coastal flavors.
🧂 Składniki
- 1.5 lbs Firm white fish fillets(such as snapper, mahi-mahi, or grouper, cut into chunks)
- 1 can (13.5 oz) Coconut milk
- 1 medium Onion(chopped)
- 1 medium Bell pepper(any color, chopped)
- 3 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- 2 tbsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Thyme(dried or 1 tbsp fresh)
- 1/2 small Scotch bonnet pepper(finely chopped, seeds removed for less heat, or to taste)
- 1 tbsp Lime juice
- to taste Salt
- to taste Black pepper
- 2 tbsp Oil(vegetable or coconut oil)
- for garnish chopped Fresh cilantro
👨🍳 Instrukcje
- 1
Season the fish chunks with salt and black pepper. Set aside.
- 2
Heat oil in a large skillet or pot over medium heat. Add chopped onion and bell pepper, sauté until softened, about 5-7 minutes.
- 3
Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- 4
Stir in the curry powder, turmeric, and thyme. Cook for another minute, stirring constantly, until spices are fragrant.
- 5
Pour in the coconut milk and add the finely chopped scotch bonnet pepper. Bring to a gentle simmer.
- 6
Carefully add the seasoned fish chunks to the simmering sauce. Reduce heat to low, cover, and cook for 10-15 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking.
- 7
Stir in the lime juice. Taste and adjust seasoning with salt and pepper if needed.
- 8
Garnish with fresh cilantro before serving.
💡 Wskazówki profesjonalistów
- ✓Use fresh, firm fish for the best texture and flavor.
- ✓If you prefer a milder curry, remove the seeds and membranes from the scotch bonnet pepper, or use a smaller amount.
- ✓Serve with rice, roti, or boiled green bananas.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add other vegetables like peas, carrots, or spinach.
- For a creamier sauce, add a splash of heavy cream or evaporated milk at the end.
- Incorporate a pinch of allspice for an extra layer of flavor.