We eat curry fish quite often. I am afraid it more of a method than a recipe, but here it is:
3/4 - 1 lb of white fish (snapper is traditional, but most will work; whole fish is traditional, I use both that and filets depending on what I have)
1 Onion, sliced
1 Red Pepper, sliced
2 cloves Garlic, sliced
2 tb Green Seasoning (if you can find it where you are; or chopped culantro if you can find that)
Water or fish stock
White wine or brandy
1 Scotch Bonnet, habenero or other hot pepper (optional)
1 can coconut milk
Jamaican yellow curry
[Note - I don't know anything about the site I am linking to, these items are in my local grocery. The links are for visual purposes only.
]Method:
* Saute half of onions and red pepper in oil (margarine is traditional - few cows in the Caribbean) until slightly caramelized at edges for just a bit of fond.
* Add an ounce of wine or brandy to deglaze the pan, scrape up the fond.
* Add other half of onions, peppers and the garlic and cook until just tender. If using, add your hot pepper either sliced thinly or only cut in half and deseeded for removal when it has added some flavor (for less heat) Add your curry powder to bloom in the oil.
* Add fish to pan with water or stock to cover. Add the green seasoning. If using whole, poach until just barely tender, remove from the pot, debone, remove skin and return to pan. If using filets, just add to pan with water or stock to cover for five mins to poach in the stock.
* Add coconut milk, and salt and pepper. Simmer for another five to 10 minutes for the fish to flake and the flavors to mingle. This is one dish I prefer to have the fish slightly overcooked rather than the flavors not all married together but YMMV. Careful timing can give you both but it can be tricky.
* Taste and adjust seasoning (Salt, pepper, curry, heat)
Serve as is or over rice.
--Lisa