‘Jamaican Fish curry’
- 150 grams of Fish – Huss or Monkfish per person
- I lime grated zest and squeezed juice
- 25 grams of fresh coriander chopped -with some saved for garnish
- 1 Fresh chilli for each person finely chopped or to taste or dried chilli for those who cannot tolerate excessive amounts of chilli
- 400 ml of Coconut milk or creamed coconut melted with hot water
- 100 grams of rice per person
- Kidney beans/black eye beans/peas soaked and cooked ready to add or tinned
- spoonful of oil
- chopping board
- sharp knife
- large flat deep pan for fish curry
- fish slice to turn fish over
- large pan for rice
- Rinse and then chop the fish into 2-3cm chunks.
- Add oil to pan on a medium hot heat.
- Add the finely chopped chilli’s to the pan fry for one minute turn down the heat slightly
- Add the fish to the pan.
- Once cooked on one side turn over.
- Turn heat down to medium low heat.
- Add the coconut milk or creamed cocnut with hot water to the pan.
- Add chopped coriander and lime zest and juice – stirring carefully.
- Add rice and twice as much boiling water to rice simmer on a low heat for 15 minutes to cook.
- Add the peas/beans to the pan cook for 15 minutes.
- Serve on plate with curry on top sprinkle some coriander to garnish.
Cajun fish from Southern states of USA
200 grams of any white fish; Hake, Haddock, Plaice, Cod, Pollock per person
1/4 teaspoon of cajun spice per portion
olive/ sunflower/vegetable oil
- Heat oil on medium hot heat, add spice once sizzling turn down the heat to medium.
- Add fish cook for two mintues then turn over each piece; repeat once other side cooked for each piece then check to see if cooked in middle fish should look clear.
- Serve with either chips/French fries or Rice and salad