Curried Fish
Hey All, Obi here. Rumi has been adjusting to a new, hectic schedule so I promised I would share a recipe that I love (it has been made for me :/). We got many requests for a fish based recipe, for those that either want a change from red meat and chicken or for those with dietary restrictions or religious reasons. This is a quick and easy dish, hope you like (LOVE) it.
This is a Jamaican dish with a nice twist. The ingredients are readily available in Nigeria and abroad. Though curried goat, chicken and
shrimp are more popular in Jamaica than fish, food journalist Jacqui
Sinclair’s curry with mild mahi-mahi is a delicious and light
alternative. Serve over a healthy portion of rice. [From recipe website: EatingWell].
Makes: 6 servings, about 1 cup each
Active Time:
Total Time:
Active Time:
Total Time:
Ingredients
- 3 tablespoons canola oil
- 2 tablespoons curry powder
- 1 onion, finely chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon minced Scotch bonnet chile pepper (see Tip), or to taste
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
- 1 14-ounce can “lite” coconut milk
- 2 pounds mahi-mahi/salmon or readily available fillets, skinned, cut into 1-inch pieces
- 3 scallions, thinly sliced
- 1 teaspoon salt
Preparation
- Heat oil in a large skillet over medium heat. Add curry powder and cook for 1 minute. Add onion, bell pepper, garlic, chile pepper and thyme. Cook, stirring, until fragrant, about 2 minutes. Add coconut milk and bring to a simmer. Stir in fish and scallions; cover and cook until the fish is just cooked through, 5 to 7 minutes. Stir in salt and serve immediately.
Obi's Recommendation
Add red bell peppers to give it some color and a sweet taste. I would also chop up pineapples into small cubes and lay over the rice to really give it the tropical feel, add some sweetness to combat the spices and improve the presentation.When you try this recipe, take a photo of your dish and tweet it at us, we would love to see and share it! Happy Eating :)
#FitNigeria
0 comments:
Post a Comment