Email to Christine       

Barbados Fish Curry

Source of Recipe

Essential Carribean Cookbook


List of Ingredients

40 g / 1.5 oz butter
1 large onion, finely chopped
1 garlic clove, crushed
1 tbsp curry powder
1 tbsp flour
400 ml / 14 fl oz coconut milk
1/2 fresh green chili, seeded and chopped
625g / 1 1/4 lb. white fish fillets
juice of 1/2 lime
salt and freshly ground pepper
chopped coriander to garnish


Recipe

Melt the butter in a heavy-based frying pan over low heat, taking care that it does not brown. Add the onion and garlic and cook gently until softened and golden.

Add the curry powder and flour and stir well. Cook gently over very low heat for 2 minutes, stirring. Add the coconut milk and chilli, and stir well to mix them thoroughly. Simmer gently over low heat for 5-10 minutes until smooth and thickened.

While the curry sauce is cooking , skin the white fish fillets with a sharp knife. Discard the skin and arrange the fillets in a shallow ovenproof dish. Squeeze the lime juice over the top.

Season the curry sauce and pour over the fish fillets. Cover the dish and cook in a preheated oven at 170 C or 325 F, Gas MArk 3 for 12-15 minutes, until the fish is just cooked but still firm.

Serve, sprinkled with coriander, with boiled rice and mango chutney.