So the weather hasn’t been the best (hoping you guys are all keeping safe and dry as much as you can) and I don’t about you, but when it’s gloomy and rainy, I end up looking for comfort food. Something warm and familiar and of course, delicious. I’ve been cooking a lot more these days and this is one of the recipes I posted lately on Instagram—my Caribbean Fish Curry. In your usual #SolennCooking style, it’s super easy to do, basically you just slice everything up and put them all together. Even if the weather isn’t so happy, unless your tummy can be! Hahaha.
My Caribbean Fish Curry Recipe
WHAT YOU NEED:
– 1 Tbsp olive oil
– 1 large onion, chopped
– 3 cloves garlic, chopped
– 1 small red bell pepper, chopped
– 1 large fresh tomato, chopped
– salt, pepper & chili flakes to taste
– 1 tsp curry powder
– 1 tsp cumin
– 1/2 can diced or crushed tomatoes
– 1/2 can coconut milk (Note: I normally use fresh gata from the market cause fresh is always best. You can also freeze coconut milk into ice cubes and use it within a month.)
– lime and coriander/cilantro/basil to serve
– any white fish (Note: I used lapu-lapu fillet)
HOW TO MAKE IT:
1. Heat olive oil in a pan and put in the chopped onion and garlic.
2. When onion and garlic are halfway cooked, add the chopped red bell pepper, then your chopped fresh tomato.
3. Add the salt, pepper, chili flakes, curry powder, and cumin. Let it simmer.
4. Add the canned tomatoes and coconut milk to finish.
5. In a separate pan, sear the fish until it’s golden brown on both sides. Put the fish in the pan with your sauce and simmer until fish is cooked.
6. Serve your Caribbean fish with rice and top with some lime and coriander/cilantro/basil.
Et voilà! You can find more of my recipes on Instagram when you search the hashtag #SolennCooking.
The road started out super easy, but we hit pretty serious roadblocks toward the end. But even with all that’s… read more