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Curried Fish

January/February 2010

Your rating: None Average: 3.8 (46 votes)

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.



READER'S COMMENT:
"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. "
Curried Fish

Makes: 6 servings, about 1 cup each

Active Time:

Total Time:

Ingredients

  • 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

  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.

Tips & Notes

  • 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

Per serving: 265 calories; 13 g fat (4 g sat, 5 g mono); 110 mg cholesterol; 7 g carbohydrates; 1 g added sugars; 30 g protein; 2 g fiber; 541 mg sodium; 752 mg potassium.

Nutrition Bonus: Vitamin C (33% daily value), Potassium (21% dv), Iron (15% dv).

Carbohydrate Servings: 1/2

Exchanges: 4 lean meat, 2 fat


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Recipe Categories

Main Ingredient
Fish
Preparation/ Technique
Saute
Meal/Course
Dinner

Ethnic/Regional
Caribbean
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Publication
January/February 2010
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