Curried Fish Stew Recipe – Nevis Style

Curried Fish Stew Recipe

Curried Fish Stew Is A Hearty Meal

Curried Fish Stew Ingredients:

  • 2  Pounds Wahoo fillets, cut into 1″ cubes
  • ¼  Cup freshly squeezed lime juice
  • 1¼ Teaspoons Kosher or Sea salt
  • 2  Garlic cloves, minced
  • 3  Teaspoons fresh Ginger, grated
  • 1  Cup unsweetened coconut milk
  • 1  Tablespoon ground coriander
  • 1  Teaspoon ground cumin
  • 1  Teaspoon Cane sugar
  • 1  Teaspoon freshly ground black pepper
  • ¼  Teaspoon turmeric
  • 3  Tablespoons canola oil
  • 1  Spanish onion, diced
  • 1  Large tomato, diced
  • Scotch Bonnet peppers, Habanero peppers can be substituted
  • ¾  Cup fish stock or water

Curried Fish Stew Cooking Method:

1. In a glass or non-reactive container, combine the Wahoo, lime juice, and 1/2 teaspoon of the salt. Let marinate at least 30 minutes.

2. In a blender or food processor, puree the garlic and ginger with the coconut milk, coriander, cumin, cane sugar, black pepper, and turmeric.

3. In a large saucepan, heat the canola oil over moderate heat.  Add the onion; cook, stirring occasionally, until golden, about 5 minutes.  Add the tomato and cook, stirring occasionally, until soft, about 5 minutes.  Add the coconut mixture, the Scotch Bonnet peppers, fish stock or water, and the remaining  salt and bring slowly almost to a simmer……stir frequently.

4. Add the fish and 2 tablespoons of the marinade.  Bring to a simmer and continue simmering until the fish is just done, 3 to 4 minutes.

Serve immediately with either Roti Bread or Cornbread as an accompaniment. Enjoy :)

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