Caribbean Fish Curry

Caribbean fish curry will be your favorite 30-minute Gluten Free and Dairy Free weeknight meal. This Caribbean fish curry is rich, creamy, fragrant, and flavorful. The red snapper is a firm and mild white fish with creamy undertones of curry, tomato, and coconut milk.

An optional component of this Caribbean fish curry is the fish frying pan. I decided to fry the red snapper fillets separately for a few minutes so that the skin was the slightly crispy crust. However, this is entirely optional. Or you can season the fish cut into bite-sized pieces and add it directly to the curry.

Ingredients

• 1 tbsp extra virgin olive oil
• One small diced onion
• Three cloves chopped garlic
• Two chopped red bell peppers (about 2 cups)
• 1 Chopped tomatoes (1 cup)
• 1-2 tsp
• 1/2 tsp black pepper
• 1/2 tsp crushed red pepper flakes
• 1 tsp curry powder
• 1 tsp cumin
• 1 15 oz diced tomato
• One can coconut milk

For fish

• 1 1/2 pounds red snapper fillet or other firms white fish
• Squeeze lemon juice
• salt, black pepper and cumin (for sprinkle)

For garnish

• Lemonade and Coriander

Instructions

1. Heat olive oil in a pan over medium heat. Add onions and cook for a while.
2. Add garlic and cook until fragrant.
3. Add the diced peppers and cook for 1 minute.
4. Add tomato, salt, black pepper, crushed red pepper flakes, cumin, and curry powder. Mix everything and cook for 2 minutes.
5. Add one can of diced tomatoes increase heat to high and bring to a boil.
6. Add three parts of the coconut milk, 1/3 at a time, bring the mixture to a boil, and then add the second and third parts. Once it is boiling, reduce the heat and simmer for 10-15 minutes.
7. Season the fish with salt, black pepper, cumin, and a squeeze lemon juice.
8. Optional: Heat 1 tablespoon of oil in a pan over medium to high heat and add the fish when the pan is hot. Fry in a pan for 3-4 minutes on each side. Cut the fish into bite-sized pieces and add the curry.
9. Instead, cut the fish into bite-sized pieces and add them directly to the curry.
10. Cook the curry for a few more minutes until the fish cooked through.
11. Serve and garnish with lemon juice and cilantro.