Though curried goat, chicken and shrimp are more popular in Jamaica than fish, food journalist Jacqui Sinclair's curry with mild mahi-mahi is a delicious and light alternative. Serve over rice. Source: EatingWell Magazine, January/February 2010

Carolyn Malcoun
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Ingredients

Directions

  • Heat oil in a large skillet over medium heat. Add curry powder and cook for 1 minute. Add onion, bell pepper, garlic, chile pepper and thyme. Cook, stirring, until fragrant, about 2 minutes. Add coconut milk and bring to a simmer. Stir in fish and scallions; cover and cook until the fish is just cooked through, 5 to 7 minutes. Stir in salt and serve immediately.

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Tips

Kitchen tip: One of the hottest chile peppers, Scotch bonnets come in vivid shades of red, orange and green and are used throughout the Caribbean. Though they look similar to habaneros, Scotch bonnets have a citrus note that makes them undeniably different. You can control the heat of a dish a little by discarding the membranes that hold the seeds, which are the spiciest part of chile peppers, along with the seeds themselves. Be sure to wash your hands thoroughly after handling hot peppers or wear rubber gloves. If you can't find Scotch bonnet peppers, habaneros can be substituted.

Ingredient note: Mahi-mahi (also called dorado) from the U.S. Atlantic is sustainably fished and considered the best choice for the environment. For more information, go to seafoodwatch.org.

Nutrition Facts

264 calories; 12.8 g total fat; 110 mg cholesterol; 541 mg sodium. 6.6 g carbohydrates; 29.9 g protein; Full Nutrition

Reviews (16)

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16 Ratings
  • 5 star values: 0
  • 4 star values: 16
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
06/02/2014
Quick simple recipe very tasty This dish is quick and easy. Pairs well with white jasmine rice. Very tasty! Pros: Quick easy only a few ingredients Read More
Rating: 4 stars
06/24/2012
Substitute recommendation If you cannot find Scotch Bonnet peppers where you are substitute Habanero pepper instead. The bland aspect may be due to the hot peppers you are subbing in? Scotch Bonnet are hot AND flavourful too. Based on some reviews I added more Thyme as well and I used more than the required Medium Curry powder I had in the cupboard. I will head to the Caribbean store and get their curry powder for next time! fantastic flavour! I'm not going to lie-my first time actually finding and using a Scotch Bonnet-I made it too hot Read More
Rating: 4 stars
01/16/2012
Love it Next time I will make it with chicken or turkey. I do not really like fish in curry. Pros: Quick and delicious sauce Read More
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Rating: 4 stars
10/30/2011
Nice flavor to this. I expected something a little thicker but looking at the photo it turned out as it should. I'm single and don't want lots of aging fishy leftovers so I reduced the amount of fish (fish counter was out of Mahi Mahi so I used swordfish may the sustainable folks forgive me) to 1/2 lb and reduced the coconut milk to 1/2 can leaving everything else the same and adding 3/4 cup broccoli florets. Served with brown/wild rice mix. I used one scotch bonnet and it was not overly spicy. I live the heat so will likely turn it up a little next time. Easy to make! Leftovers for lunch the next day still tasted fine. Read More
Rating: 4 stars
10/30/2011
Very nice meal! I used red peppers instead of green and chipotles instead of Scotch bonnet chilis. Very easy to make and a nice way to incorporate more fish into one's diet. Read More
Rating: 4 stars
10/30/2011
Blah. Boring. Did not enjoy at all. Read More
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Rating: 4 stars
10/30/2011
My husband and I liked this but I feel it needs some modifications. I could not find Scotch Bonnet Peppers even at Whole Foods in Nashville and had to settle for using chili pepper flakes. I will make again and try adding additional vegetables. American curry just seems bland these days. I'm realizing that the only good curry is available in the Indian Markets and believe that will make the difference in this recipe next time. For the reader that found this recipe Blah get some try it again with Indian curry not American! Also I used a mixture of fish chunks which included Swordfish and Salmon as Whole Foods was out of Mahi Mahi. I like the Salmon and would make it again with this due to Mercury concerns with some of the other large fish! Read More
Rating: 4 stars
10/30/2011
Delicious and healthy! I am a reader originally from Jamaica and Eating Well has watered down Miss Sinclair's original recipe which was first published in the Jamaica Observer. She uses more thyme and scotch bonnet than is described here so the results are more flavourful she also uses Jamaican curry powder which is a different blend which you should be able to find in West Indian or other ethnic speciality shops in the US. One Love.... Michelle Read More
Rating: 4 stars
10/30/2011
This recipe was disappointing to me. I expected a bolder deeper curry flavor and the result was fairly "blah" - perhaps more curry powder and less coconut milk to water it down? I also could not find scotch bonnet chiles and wound up using another kind poblano I think. I definitely could have put in more chile because the dish was not spicy at all. Read More
Rating: 4 stars
10/30/2011
I have to agree with others who have commented. Very bland!!!! I doctored it up with more thyme scotch bonnet salt and ginger and it was lovely. Read More
Rating: 4 stars
10/30/2011
I cut the recipe in half and had plenty for 3 people. Used a scotch bonnet dried thyme and Hot Madras Curry Powder from Penzey's. If anything I'd perhaps use a less potent curry powder. The heat overwhelmed the flavor a bit. Also I'd like to make it more coconutty perhaps with some toasted coconut flakes. Because I cut the recipe in half I used the extra coconut milk in the rice with a bit of onion and butter. Otherwise it was very tasty and the first time I tried mahi mahi. Will definitely make it again! Read More
Rating: 4 stars
10/30/2011
Good dish and easy to make. I couldn't fined scotch bonnet peppers so I used serrano. Would make it again! Read More
Rating: 4 stars
10/30/2011
Tried the recipe twice. The first time I used curry powder from my spice cabinet...I was not sure how long it had been there. The dish was absolutely horrible and had to doctor it up to get some flavor.. Read the feedback and tried it one more time using newly bought curry powder from Jamaica. Completely different meal. My wife loved it and she was born in Kingston!!!! Read More
Rating: 4 stars
10/29/2011
very good and simple to make. recommend switching out the green bell pepper with a red one. adds a nice contrast to the green onions and the sweetness helps balance the spiciness. Read More
Rating: 4 stars
10/29/2011
Delicious! I made this recipe today and was not disappointed. I used Saint Peter fish instead because thats what we had in the fridge but it turned out great even so! I can imagine you can do it with any kind. I also used red pepper instead of the green and I used normal hot sauce instead of the Scotch Bonnet. Very recommended!! Read More
Rating: 4 stars
10/29/2011
nice take on mahi mahi This is the first recipe I used to make curry with mahi-mahi. It turned out really good but I needed to change a few things. Maybe because I used hot sauce instead of the Scotch it seemed a bit bland to me. I added more curry black pepper ginger coriander and fish sauce. Esp. the fish sauce has greatly increased the flavor of the dish. Try it instead of salt! Read More