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    Home » Recipes » Recipes

    03/09/2018 Dinner Recipes

    Fish Curry With Rice & Peas

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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. #fishcurry #caribbeanfood #curry #fishrecipe #thecookreport

    This Jamaican inspired fish curry is bursting with spicy flavour and is perfect paired with creamy, coconutty rice & peas and a sprinkling of fresh coriander.

    This post for fish curry recipe was originally posted on 13th August 2016. I updated the photos 3rd September 2018 but the text below this point was written at the original publish date. I hope you love this recipe!

    Jamaican fish curry in a blue bowl with rice and peas and roti on a white wooden background

    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!

    Overhead shot of Jamaican fish curry in a blue bowl on a white wooden background

    Blue bowl of Jamaican fish curry with rice on a white wooden background

    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!

    Bowl of Jamaican fish curry on a white wooden background with second bowl in the background

    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.

    Side on shot of Jamaican fish curry with rice and roti on a white wooden background

    Overhead shot of Jamaican fish curry with rice and roti in a blue bowl on a white wooden background

    So, about this Jamaican inspired 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 takes some of the classic ingredients used in Jamaican cooking like scotch bonnets, curry powder and garlic and then combined with lots of other herbs and spices to make this simple spicy curry.

    It's super tasty, pretty spicy and that rice is unbelievable. We've made it a couple of times and it's 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.

    Overhead shot of Jamaican fish curry on a white wooden background

    Tips for making this 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.

    Blue bowl of Jamaican fish curry with roti on a white wooden background

    Side on shot of Jamaican fish curry with roti on a white wooden background

    How to make this recipe for 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!
    • Add a few sprigs of thyme if you want to make it more authentic.

    Jamaican fish curry in a blue bowl with a spoon in the background

    Close up of Jamaican fish curry with rice and roti

    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 INSPIRED 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!

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    Blue bowl of Jamaican fish curry with roti on a white wooden background

    Fish Curry With Rice & Peas

    This Jamaican inspired fish curry is bursting with spicy flavour and is perfect paired with creamy, coconutty rice & peas.
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Jamaican
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4 servings
    Calories: 875kcal
    Author: Amy Fulwood

    Ingredients

    For the curry

    • 4-6 Pieces Firm White Fish
    • 1 Onion chopped
    • 1 Large Tomato chopped
    • 2 cloves Garlic chopped
    • Small bunch Coriander
    • ½ Scotch Bonnet chilli chopped
    • 230 ml Water
    • 4 tablespoon Flour
    • 2 tablespoon Curry Powder
    • 2 tablespoon Vegetable Oil + extra for frying the fish
    • ½ teaspoon Salt
    • ¼ teaspoon Pepper
    • 1 Red Pepper chopped
    • 1 Spring Onion chopped
    • 4 tablespoon Coriander Seeds
    • 1 tablespoon Cumin Seeds
    • 2 teaspoon Black Peppercorns
    • 1 teaspoon Fennel Seeds
    • 1 teaspoon Mustard Seeds
    • 1 teaspoon 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
    UK Measures - US Measures

    Instructions

    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, ½ the onion, the red pepper, scotch bonnet, ½ teaspoon of the spice mix and 2 teaspoon 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.
    Nutrition Facts
    Fish Curry With Rice & Peas
    Amount Per Serving
    Calories 875 Calories from Fat 387
    % Daily Value*
    Fat 43g66%
    Saturated Fat 35g175%
    Sodium 331mg14%
    Potassium 1093mg31%
    Carbohydrates 107g36%
    Fiber 14g56%
    Sugar 5g6%
    Protein 20g40%
    Vitamin A 1265IU25%
    Vitamin C 50.9mg62%
    Calcium 169mg17%
    Iron 10.9mg61%
    * Percent Daily Values are based on a 2000 calorie diet.

    Notes

    Did you make this recipe?

    Make sure you follow The Cook Report on Instagram and tag #TheCookReport so we can see what you've made!
     
    Did you make this recipe?Tag @amycookreport on Instagram and hashtag it #thecookreport!

    Equipment you need to make this recipe…

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    Photo of Jamaican fish curry in a bowl

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    Reader Interactions

    Comments

    1. Bunny says

      August 17, 2016 at 4:32 pm

      This recipe sounds delicious. What kind or brand of curry powder do you use? There are so many. Thanks!

      Reply
      • Amy says

        August 18, 2016 at 8:33 pm

        Thanks 🙂 Honestly I just used whatever we had in so it was actually a madras curry powder which would traditionally be used in Indian cooking but it tasted great. I'm sure you could find something more authentic if you wanted to but I'm not sure it's necessary - I think it's best to just use whatever you have access to.

        Reply
    2. Karl @ Healthy Kreation says

      September 04, 2017 at 4:33 am

      5 stars
      I love that this recipe stays faithful to its origins with all the different types of peppers included in it, including scotch bonnet. Thanks for sharing this awesome recipe.

      Reply

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