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.
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
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....
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!
Blah. Boring. Did not enjoy at all.
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.