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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 Jamaican fish 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.
Tips for making the perfect Jamaican Fish Curry
- If you’re short on time or want to make this on a weeknight then make a big batch of spice mix ahead of time. It can be stored for a few weeks at room temperature.
- Another time saver for busy evenings is to make sure you marinate your fish ahead of time. Why not do it the night before? The fish will last well in the fridge until the following evening and taste even better!
- Make sure you drain the fish on a paper towel lined plate after frying to avoid a super oily curry.
How to make perfect Jamaican Rice and Peas
- Start by frying a chopped onion in a little oil over medium heat, this will add so much flavour to your rice.
- Pour in the water, coconut milk and rice and make sure it comes to the boil before adding the gungo peas. Simmer for 20 minutes and the rice will have sucked up all the delicious creamy flavour from the coconut milk!
- If you want another way to use this Jamaican rice and pea recipe then try out my jerk chicken!
If you’re looking for more fish and seafood recipes, find them all here!
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!
Jamaican Fish Curry With Rice & Peas
For the curry
- 4-6 Pieces Firm White Fish
- 1 Onion chopped
- 1 Large Tomato chopped
- 2 cloves Garlic chopped
- Small bunch Coriander
- 1/2 Scotch Bonnet chilli chopped
- 230 ml 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
For the Rice and Peas
- 50 ml Vegetable Oil
- 1 Onion chopped
- 300 ml Long Grain Rice
- 400 ml Water
- 400 ml Coconut Milk
- 400 g tin Gungo Peas drained and rinsed or Kidney Beans if you can't find them
For the Curry
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, 1/2 the onion, the red pepper, scotch bonnet, 1/2 tsp of the spice mix and 2 tsp of the curry powder. 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 of water to the bowl you used for the marinade to collect all the bits left in the bowl then pour the lot into the pan. 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.
For the Rice and Peas
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.
Equipment you need to make this recipe…