🧂 Ingredients
- 600 g Firm white fish fillets(such as snapper, grouper, or mahi-mahi, cut into chunks)
- 400 ml Coconut milk(full fat)
- 2 medium Tomatoes(chopped)
- 1 medium Bell pepper(any color, chopped)
- 1 medium Onion(chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 0.5 small Scotch bonnet pepper(finely chopped (optional, seeds removed for less heat))
- 1 tbsp Curry powder
- 0.5 tsp Turmeric powder
- 1 tsp Thyme(dried or 1 tbsp fresh leaves)
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground)
- 1 tbsp Vegetable oil
- 2 tbsp Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season fish chunks with salt and pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes.
- 3
Add minced garlic, grated ginger, and chopped Scotch bonnet pepper (if using). Cook for 1 minute until fragrant.
- 4
Stir in curry powder, turmeric, and thyme. Cook for another minute, stirring constantly, until spices are fragrant.
- 5
Add chopped tomatoes and bell pepper. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
- 6
Pour in the coconut milk and bring the mixture to a gentle simmer.
- 7
Gently add the seasoned fish chunks to the simmering liquid. Ensure they are mostly submerged.
- 8
Simmer gently for 10-15 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking.
💡 Tip: The stew should thicken slightly. - 9
Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro before serving.
💡 Pro Tips
- ✓Use fresh, high-quality fish for the best flavor.
- ✓If you prefer a thicker stew, you can mash some of the cooked vegetables against the side of the pot.
- ✓Serve with rice, roti, or boiled green bananas.
🔄 Variations
- Add other vegetables like okra, carrots, or sweet potatoes.
- For a touch of acidity, add a squeeze of lime juice just before serving.