Curried Fish

Love itNext time I will make it with chicken or turkey. I do not really like fish in curry.Pros: Quick and delicious sauce

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

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!

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!!

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!!

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!!!!

Good dish and easy to make. I couldn't fined scotch bonnet peppers so I used serrano. Would make it again!

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

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.

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.