Jamaican Fish Curry

2105 jamaican fish curry

Master an impressive curry with this aromatic Jamaican fish curry recipe that's ready to serve in 25 minutes.


  • 1 small lemon, juiced
  • 1 1/2 Tbsp hot madras curry powder
  • 600g fish fillets
  • 1 Tbsp vegetable oil
  • 1 red capsicum, deseeded, roughly chopped
  • 2 cloves garlic, crushed
  • ginger, cut into 3cm-piece, peeled, finely grated
  • 1/2 bunch spring onions, thinly sliced
  • 1 Tbsp thyme leaves
  • 400ml can light coconut milk
  • 1/4 bunch coriander, sprigs picked
  • 4 garlic chapattis, warmed
View Method Jamaican Fish Curry


  1. Combine lemon juice and 1 tsp curry powder in a bowl. Add fish and turn to coat.
  2. Heat oil in a large, deep frying pan over medium heat. Cook capsicum, garlic, ginger and two-thirds of the onion, stirring, for 2 minutes or until fragrant. Add half the thyme and remaining curry powder, then cook, stirring, for 1 minute or until fragrant.
  3. Add coconut milk and fish, then bring to a simmer. Simmer, partially covered, for 8 minutes, turning fish halfway through cooking, or until sauce has thickened and fish is cooked through.
  4. Scatter over coriander, and remaining onion and thyme. Serve with chapattis.
View Ingredients Jamaican Fish Curry
View Method Jamaican Fish Curry
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