Jamaican Cookery

Fish curry as always been a favourite dish of mine, maybe because I love fish, and I love anything that is curried. Surprisingly, I do not like my curried dishes to be spicy (surprisingly because I like spicy food). Curry fish is also a favourite among many Jamaicans.

You can use any fish that you prefer, however, in Jamaica, the fish that we normally curried are the Wrenchman (Soldier fish), doctor and grunt. In this recipe, I am using the blotch-eye Wrenchman.

Blotch-eye Wrenchman fish (soldier fish)

Ingredients
1 tsp. fish season
1 tsp. dried parsley
1 tsp. black pepper

Ingredients
1 tsp. fish season
1 tsp. dried parsley
1 tsp. black pepper
Piece of fresh green thyme
1 stalk escallion
1 small onion
1 Scotch bonnet
1 clove garlic
1 tbsp. Indian curry
6 fish (I used 6 small size Wrenchman). Scraped, gutted, washed with vinegar and water
1 cup water
Salt to taste
2 tsp. vegetable oil

Method

1. Season fish with fish season, parsley, salt and black pepper. Cover and marinate for 15 minutes.

2. Put a pot on low heat and add the oil. Add the curry to the hot oil. Burn the curry into the hot oil for 2-3 seconds.

3. Add the thyme, onion, escallion, hot pepper and garlic to the cooked curry. Stir. Add the water (1 cup) . Cover pot and cook curry and fresh herbs on medium-low heat  until the water reduces to about 1/2 cup.

4. Add the fish, spoon over the curry liquid on the fish. Lower heat .  Cover and simmer fish for 10 minutes and gravy thickens. Do not stir.

Serve with your favourite staple.