This Jamaican fish curry is bursting with spicy flavour and is perfect paired with creamy, coconutty rice & peas and a sprinkling of fresh coriander.
Oh lordy my life has been taken over by the Olympics. Please tell me you love it as much as I do? I’ve spent the week obsessing, having fortunately infected Will with my enthusiasm, which means there’s been nothing else on the TV since last weekend. When people tell me they’re not that into it I am genuinely stumped. It’s just so good!
As someone who is probably the least sporty person you can imagine it’s kind of weird that I’m so hopelessly addicted but there’s just something about the Olympics which has always gripped me. Ever since I was little I’ve watched it obsessively with my parents so it was lovely to come back to Birmingham this weekend and get to watch it with my mum and dad. We saw the British team win in the cycling last night and Bradley Wiggins get yet another gold medal and it was just so excitinggggg!!!! That shot of Bradley Wiggins, Chris Hoy and Steve Redgrave arm in arm just filled my heart with joy. I LOVE TEAM GB!
The other thing that inevitably happens when I watch the Olympics? I get all sorts of crazy ideas about actually doing some sport. I feel like you need to know me to know how crazy that is. I’m pretty lazy guys.
I remember after the London Olympics I became convinced I was going to start rowing after GB killed it in the rowing. Realising I’d have to do 5.30am starts promptly crushed that plan. But what could it be this time? Gymnastics? Cycling? Swimming? Hmm I’ll keep you updated on my Olympic dreams.
So, about this curry then. Will made this for me last week and it was deeeelish. Will gets stroppy when I don’t make it absolutely clear that he made the food so here you go Willy – just to be clear – WILL MADE THIS.
It’s super tasty, pretty spicy and those rice and peas are unbelievable. We’ve made them a couple of times and they’re one of those things you keep sneaking back into the kitchen for spoonfuls of straight from the saucepan way after you’ve finished your dinner.
This Jamaican fish curry is bursting with spicy flavour and is perfect paired with creamy, coconutty rice & peas.
- 4-6 Pieces of Firm White Fish
- 1 Onion chopped
- 1 Large Tomato chopped
- 2 cloves Garlic chopped
- Small bunch Coriander
- 1/2 Scotch Bonnet chilli chopped
- 230ml Water
- 4 tbsp Flour
- 2 tbsp Curry Powder
- 2 tbsp Vegetable Oil + extra for frying the fish
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 Red Pepper chopped
- 1 Spring Onion chopped
- 4 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 2 tsp Black Peppercorns
- 1 tsp Fennel Seeds
- 1 tsp Mustard Seeds
- 1 tsp Fenugreek Seeds
- 50ml Vegetable Oil
- 1 Onion chopped
- 300ml Long Grain Rice
- 400ml Water
- 400ml Coconut Milk
- 400g tin Gungo Peas (or Kidney Beans if you can't find them) drained and rinsed
- Make your spice mix first. Dry fry the coriander seeds, cumin seeds, peppercorns, fennel seeds, mustard seed and fenugreek seeds then crush in a mortar and pestle or spice grinder. Set aside.
- Place the fish in a large bowl with the salt and pepper, tomato, spring onion, scotch bonnet, 1/2 tsp of the spice mix, 1/3 of the curry powder, 1/2 the onion and the red pepper.Mix together gently then cover and marinate in the fridge for an hour.
- Place the flour on a plate and heat a few inches of vegetable oil in a wide pan over a medium-high heat. Place each piece of fish in the flour to coat and then into the hot oil for 2-3 minutes on each side. Place the fish pieces to drain on a paper towel lined plate.
- Heat the 2 tbsps of oil over a medium heat and add the rest of the onion and garlic and cook gently for a few minutes. Add the rest of the curry powder followed by the marinade you used for the fish. Add 200ml to the bowl you used for the marinade to collect all the bits left in the bowl then pour the lot into the pan with the vegetables. Cook for 5 minutes.
- Add the fish pieces back to the curry sauce and heat through for another 5 minutes. Serve with the rice and peas (recipe below) and a sprinkling of chopped coriander.
- Heat the oil in a frying pan or large saucepan. Add the onion and fry for a few minutes until softened. Add the rice, water and coconut milk and bring to the boil.
- Add the gungo peas, cover and cook for 20 minutes until the rice is cooked.
WONDERING WHAT TO DO WITH THE LEFTOVER INGREDIENTS YOU’VE GOT FROM MAKING THIS JAMAICAN FISH CURRY WITH RICE & PEAS?
If you’re anything like me then you’re always looking for ways to save money and avoid food waste so I want to make sure you’ve get plenty of ideas on how to use up any ingredients that are leftover from my recipes!
Use up the fresh coriander in chimichurri for these steak sandwiches. Any extra red peppers are perfect for this cheesy roasted red pepper one pot pasta. Use up tomatoes by making these Turkish Lahmacun!