Traditional Jamaican Curried Triggerfish (Turbit / Turbot) Recipe

For this dish, I used Island Spice Indian curry. You’ll notice it has a much duller, deeper yellow compared to the bright, bold yellow of regular curry powder. While the regular curry is heavy on turmeric, I prefer this Indian variety for its smoother, more balanced flavor from the cumin and coriander,it really lets the taste of the Turbit fish shine through!

 Prep Time: 15 mins | Cook Time: 10 mins | Serves: 2–3

Traditionally in Jamaica, curry is used for only certain types of fish: Doctor Fish, Wrenchman, or Turbit. Nowadays, some Jamaicans curry any fish. In this recipe, I curried Turbit fish, which is actually Triggerfish. They come in different shades of colour and have firm, flavorful flesh perfect for curry.

Curry was introduced to Jamaica by Indian indentured workers in the 19th century. Today, there are two main types of Jamaican curry:

• Bright yellow curry powder – heavy on turmeric, bold colour, strong taste.

• Indian-style curry powder – duller yellow, balanced with cumin, coriander, and fenugreek; lighter taste and smoother flavour.

---

Burning the Curry

One of the secrets to a proper Jamaican curry is “burning the curry” in oil before adding meat or vegetables. This releases the spice oils, deepens the flavour, and reduces bitterness. For some people, including myself, skipping this step can cause belly ache, vomiting, or diarrhea.

---

Ingredients

Fish & Seasoning

• 2 Turbit fish, cleaned, gutted, and halved

• 1 tsp ground black pepper

• 1 tbsp Maggi all-purpose seasoning

• Pinch of salt

Vegetables & Herbs

• ½ large onion, sliced

• Few slices Scotch bonnet pepper (adjust to taste)

• 1 clove garlic, minced

• Small piece fresh ginger root, chopped (optional, adds flavour and prevents belly ache)

• 1 stalk scallion, chopped

• 1 sprig fresh thyme

Curry Base

• 1 tsp vegetable oil

• 1 tbsp Jamaican curry powder (I used Island Spice Indian curry)

• 1 cup water

Optional Add-ins (I don’t use these)

• ⅓ cup coconut milk

• Irish potato

---

Instructions

1. Prep the Fish

   • Wash the halved fish in a vinegar and water solution, then pat dry.

   • Rub a little salt on the fish.

   • Mix ground black pepper and Maggi all-purpose seasoning.

   • Season the fish with the mixture, cover, and set aside.

2. Prepare Aromatics

   • Slice onion, Scotch bonnet, garlic, ginger, scallion, and thyme. Set aside.

3. Burn the Curry

   • Heat 1 tsp vegetable oil in a large skillet on low heat.

   • Add 1 tbsp curry powder and fry for 2 seconds.

   • Add garlic and ginger, stir constantly for about 1 minute.

4. Cook the Base

   • Add 1 cup water (hot or room temperature).

   • Stir in scallion, thyme, hot pepper, and onion.

   • Cover, turn heat to medium, and cook ~2 minutes until liquid reduces to ~¾ cup.

5. Cook the Fish

   • Add fish to the pot and spoon curry liquid over it.

   • Cover and cook until the liquid thickens into a rich gravy.

   • Taste and adjust salt as needed.

6. Serve

   • Serve with ground provisions, rice and peas, or white rice.

---

Tips & Notes

• Burning the curry is essential for authentic Jamaican flavour and digestion.

• Optional add-ins like Irish potato or coconut milk can be used, but I prefer mine without.

• Works with other firm-fleshed fish if you can’t find Turbit.

• Nutritional note: Turbit fish is high in protein and low in fat, making this a healthy, flavorful meal.

Back to Top ↑