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.
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


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.


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!


Calories: 875kcal | Carbohydrates: 107g | Protein: 20g | Fat: 43g | Saturated Fat: 35g | Sodium: 331mg | Potassium: 1093mg | Fiber: 14g | Sugar: 5g | Vitamin A: 1265IU | Vitamin C: 50.9mg | Calcium: 169mg | Iron: 10.9mg