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.
From EatingWell: 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.
16 Reviews for Curried Fish
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!!!!
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!
Good dish and easy to make. I couldn't fined scotch bonnet peppers so I used serrano. Would make it again!
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.