Curried Fish

Curried Fish

16 Reviews
From: EatingWell Magazine, January/February 2010

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.

Ingredients 6 servings

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  • 3 tablespoons canola oil
  • 2 tablespoons curry powder
  • 1 onion, finely chopped
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • 1 teaspoon minced Scotch bonnet chile pepper (see Tip), or to taste
  • 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
  • 1 14-ounce can “lite” coconut milk
  • 2 pounds mahi-mahi fillets (see Note), skinned, cut into 1-inch pieces
  • 3 scallions, thinly sliced
  • 1 teaspoon salt

Preparation

  • Active

  • Ready In

  1. 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.
  • 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 information

  • Serving size: about 1 cup
  • Per serving: 264 calories; 13 g fat(4 g sat); 2 g fiber; 7 g carbohydrates; 30 g protein; 19 mcg folate; 110 mg cholesterol; 2 g sugars; 0 g added sugars; 431 IU vitamin A; 19 mg vitamin C; 46 mg calcium; 2 mg iron; 541 mg sodium; 736 mg potassium
  • Nutrition Bonus: Vitamin C (33% daily value), Potassium (21% dv),
  • Carbohydrate Servings: 1/2
  • Exchanges: 4 lean meat, 2 fat

Reviews 16

June 02, 2014
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By: EatingWell User
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
June 23, 2012
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By: EatingWell User
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 ~
January 16, 2012
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By: kwapiszmarta
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
April 17, 2011
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By: Barbara
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!
December 15, 2010
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By: marinagarner
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!!
October 28, 2010
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By: EatingWell User
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.
September 01, 2010
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By: Michael Gerhardt
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!!!!
March 21, 2010
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By: EatingWell User
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!
March 21, 2010
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By: tiffany740
Good dish and easy to make. I couldn't fined scotch bonnet peppers so I used serrano. Would make it again!