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Test Kitchen Approved

Caribbean Fish Curry

Recipe By Savory Spice Test Kitchen

Yields

4 servings

Prep Time

10 Minutes

Cooking Time

40 Minutes

Recipe By Savory Spice Test Kitchen

This is a family-friendly dish (in other words, not too spicy) that can easily be made with shrimp or chicken in place of fish. Give this Caribbean Fish Curry recipe a try and let us know what you think!

Serving Suggestions

Serve over rice and garnish with fresh cilantro.

Ingredients

1 1/2 lbs. cod fish fillets (or similar), 3/4- to 1-inch thick



4 Tbsp. water

7 Tbsp. olive oil, divided

3 cups small red potatoes, quartered

2 cups baby carrots, halved

1/2 cup diced yellow onion

1 (13.5 to 14 oz.) can coconut milk


2 Tbsp. soy sauce

5 oz. grape tomatoes, halved lengthwise

1 (10 to 12 oz.) bag frozen peas

fresh cilantro for garnish, optional

Savory Spice ingredients in this recipe

  • Salt & Pepper Tableside Seasoning

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

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  • Barrier Reef Caribbean Mix Seasoning

    The citrus and chiles in this salt-free blend match the inviting warmth of the tropics to a tee. We call this a Caribbean style blend because the h...

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  • Reduced Sodium Veggie Broth Concentrate

    Use for soup stock, stews, stir-fries, casseroles, sauces, and more. This veggie broth concentrate is all-natural and gluten-free. Shake well bef...

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Directions

Cut fish into 1-inch cubes and season with salt and pepper. Mix Barrier Reef Caribbean Mix, water and 4 Tbsp. of the oil together to make a paste. Heat 2 Tbsp. oil over medium-high heat in a large high-sided skillet or Dutch oven. Add potatoes and carrots and cook for 20 min., stirring often, then transfer to a bowl. In the same pan over medium-high heat, add remaining 1 Tbsp. oil. Add onion and cook 3 to 4 min., stirring occasionally. Stir in curry paste and cooked potatoes and carrots. Cook 1 to 2 min, stirring. Lower heat to medium and stir in coconut milk, vegetable broth and soy sauce and heat through, 5 to 6 min. Stir in fish, tomatoes and peas. Adjust heat so sauce bubbles steadily but not rapidly. Cook another 10 min., stirring occasionally. Remove one piece of fish to check for doneness. When fish is cooked through, remove from heat and serve.