Fish Curry Bonanza
Fish Curry Bonanza is a delicious and aromatic dish that is a staple in Guyanese cuisine. This recipe combines the flavors of fresh fish, aromatic spices, and creamy coconut milk to create a mouthwatering curry that is perfect for any occasion.
Ingredients
- 1 lb fresh fish fillets
- 2 tbsp curry powder
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 inch ginger, grated
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 can coconut milk
- 2 tomatoes, chopped
- 1 scotch bonnet pepper, whole
- Salt and pepper to taste
- 2 tbsp vegetable oil
Instructions
- Season the fish fillets with salt, pepper, and 1 tbsp of curry powder.
- In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, and sauté until fragrant.
- Add the cumin seeds, turmeric, and remaining curry powder. Cook for 1-2 minutes until the spices are toasted.
- Pour in the coconut milk and add the tomatoes and scotch bonnet pepper. Bring to a simmer.
- Gently add the seasoned fish fillets to the pot. Cover and simmer for 15-20 minutes, or until the fish is cooked through.
- Adjust seasoning with salt and pepper, and serve hot with steamed rice or roti.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large pot Cooking spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Fish Curry Bonanza is best served hot with steamed rice or roti. Garnish with fresh cilantro and a squeeze of lime for an extra burst of flavor.
Tips & tricks
For a milder curry, remove the seeds from the scotch bonnet pepper before adding it to the pot. Be careful when handling the pepper as it is very spicy.
Cost
$15