Jamaican fish curry

Fish Curry

Jamaican Fish Curry

My favourite fish recipe has to be:Jamaican Fish curry‘ – a good meaty firm fleshed fish works best in this recipe; as other less fleshy fish such as Haddock fall apart in the recipe.

‘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


  1. Rinse and then chop the fish into 2-3cm chunks.
  2. Add oil to pan on a medium hot heat.
  3. Add the finely chopped chilli’s to the pan fry for one minute turn down the heat slightly
  4. Add the fish to the pan.
  5. Once cooked on one side turn over.
  6. Turn heat down to medium low heat.
  7. Add the coconut milk or creamed cocnut with hot water to the pan.
  8. Add chopped coriander and lime zest and juice – stirring carefully.
  9. Add rice and twice as much boiling water to rice simmer on a low heat for 15 minutes to cook.
  10. Add the peas/beans to the pan cook for 15 minutes.
  11. Serve on plate with curry on top sprinkle some coriander to garnish.


Tru3 J0y

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Chicken and Chick pea curry


Serves 6


Hot Madras curry mix
3 tbsp vegetable oil
2cm block of fresh root ginger, peeled and grated
2-3 garlic cloves, peeled and finely chopped
50g Tomato puree
400g ripe tomatoes, chopped or a tin of chopped tomatoes
300ml water
1 tsp garam masala
Coriander leaves, chopped as well as to garnish
2–4 red chillies, finely chopped de-seed if preferred to be less spicy
2 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1–3 tsp hot chilli powder, to taste; add more or less varies hotness
6–8 curry leaves
Juice of half a lemon or lime
2 Red Onion peeled and chopped in small strips or chunks or small if preferred
6 medium mushrooms
1 kg Chicken breasts cubed
400 grams Chick Peas cooked and drained or tinned

Heat the oil adding the onions cook until softened and brown
Add the chillies stir well
Add the garlic and the ginger stir throughout cook for a 2 minutes
Add the turmeric, cumin, coriander, curry leaves and chilli powder and leave to cook for a two minutes
Add the chicken to the pan and cook stirring the pan until the chicken begins to brown
Add the water and chopped tomatoes bringing to the boil.
Once boiling, add chick peas reduce the heat, simmer, cover the pan stirring regularly
Simmer for 20 minutes
Add more water if it begins to stick or the sauce becomes dry, stir well if you do add water.
At the end of the 20 mins, stir in the garam masala and leave uncovered for another 10 mins to cook, take care not to let it dry out.

Garnish it with some coriander leaves

Serve with
Garlic and Coriander Naan bread,

Chicken or Legume Madras curry

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Meat option –1 kg/ 2 lb chicken breasts or other meat chopped into chunks

or vegetarian option – 600 grams of chick peas, lentils and/or  beans

1 red onion sliced and diced

Vegetables of choice sliced – peppers yellow, red, green; mushrooms, peas, cabbage, etc

1 tin of tomato concentrate mixed with 500ml/1 pint of boiling water

1/2 tin of coconut milk or creamed coconut mixed with the tomato to smooth into a sauce

1 tablespoon of oil

1 tablespoon of hot, medium or mild madras powder or make your own madras to heat preferred



  1. Heat oil add curry powder mix into a paste once sizzling add meat or legumes for two minutes.
  2. Mix thoroughly add vegetables on top mix in thoroughly to ensure cooking for five minutes.
  3. Add tomato and coconut mixing well to the curry – cover for fifteen to twenty minutes.

Serve with Rice, poppadums, Naan bread and enjoy!