Jamaican-Style Fish Curry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs capsicum
• 1stalk celery
• 300g basa fish fillets
• 10g Caribbean seasoning
• 50g tomato paste
• 200ml coconut milk
• 15ml olive oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Prep ingredients
   Meanwhile, cut the capsicum and celery into 4cm chunks. Put the fish and 1 tsp Caribbean seasoning in a bowl. Season with salt and pepper and turn to coat.
3. Step 3 — Brown fish
   Heat 2 tsp olive oil in a medium deep frypan over medium heat. Cook the fish for 2-3 mins each side until browned. Remove from the pan. Heat 2 tsp olive oil in the pan over medium heat. Cook the capsicum and celery, stirring, for 2-3 mins until starting to soften.
4. Step 4 — Simmer curry
   Add the tomato paste and remaining Caribbean seasoning to the veggies and cook, stirring, for 1 min or until fragrant. Add the coconut milk and 80ml (⅓ cup) water, season with salt and pepper and bring to the boil. Reduce the heat to medium-low, cover and cook for 8 mins to develop the flavour.
5. Step 5 — Add fish and serve up
   Break the fish into large chunks and add to the curry. Cover and cook for a further 5 mins or until the fish is cooked through (see Kitchen 101). Taste, then season with salt and pepper. Divide the rice and fish curry among bowls and enjoy!
6. Step 6 — Kitchen 101
   Not sure if your fish is cooked through? Simply remove a piece of fish from the curry and flake it with a fork; if it comes apart easily, the fish is cooked.

Allergens

Fisch, Sulfit