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Most Trini's will agree there is nothing that can't be curried. This delicious Kingfish Curry Recipe shows exactly how right we are. Kingfish is a favorite for many Caribbean people because of its meatiness and the fact that it can be cooked any way you like, and it will still taste amazing. In this recipe, we chose to bread and fry the fish before sautéing it in the curry to ensure it absorbs all the good flavors. This is an excellent dish for our seafood lovers and goes well with rice or any of your favorite roties.
Which fish is good for curry?
You can use any fish on hand for a curry; however, freshwater fish work the best in curries. Freshwater fish include catfish, northern pike, and largemouth bass.
Which fish is best tasting?
It's a matter of preference! If you prefer mild-tasting fish, then you'll like fish like sea bass, cod, and sole. However, if you prefer bolder flavors, you'll prefer a gamier fish like salmon.
What is the healthiest fish?
Salmon is the healthiest fish. Not only is it a great source of protein, but it's extremely rich in brain-boosting omega-3s. Per ounce, salmon contains more omega-3s than many other food sources.
Is it OK to eat fish everyday?
No, it's not. That's because fish contains toxins such as mercury, a neurotoxin. So, health authorities recommend eating just up to 12 ounces of seafood a week for the general population.
- 1 Kg King Fish Fillets or Steaks
- 1 Lime
- 1 tablespoon Green Seasoning
- 3 tablespoons Curry powder
- 1 tablespoon Amchar or Garam (hot) Masala
- 3 tablespoons Coconut Oil
- 1 medium yellow Onion chopped
- 2 cloves Garlic minced
- 3 Seasoning Peppers minced
- 3-6 Chadon beni minced
- 4 large Tomatos chopped into bite sized pieces
- 6 Okra chopped into bite sized pieces
- 3 Yukon gold Potatoes chopped into bite sized pieces
- Salt & Black Pepper to taste
- 3/4 cups All Purpose flour
- Oil For Frying
- 1/4 cup Arrowroot Powder
Wash and rinse the fish in a bowl with the juice of lime and water.
Season the fish with green seasoning and one tablespoon of curry powder, and let it marinate in a container for at least an hour overnight for more depth of flavor.
Prepare a drying station with a rack or plate with paper towels to rest the fried fish after it’s cooked.
Mix the flour and arrowroot in a bowl and then coat the fish with it.
Place the floured fish into the hot oil and fry for 3-5 minutes on each side or until golden brown, then remove from the pan using a slotted spoon and place in the drying station.
Continue frying the fish until all pieces are done, then move on to the currying.
Using a heavy bottom pan or a deep skillet, bring to medium to high heat and add three tablespoons of oil.
Once the oil is hot, add the balance of curry powder and masala powders and cook into a paste using a wooden spoon to stir, adding a little water if it’s too dry.
Add the onion, garlic, seasoning peppers, chadon beni, and sauté for 3-5 minutes.
Add the tomato, okra, and potato and sauté for 5-10 minutes, adding some water to create a sauce.
Place the fish pieces into the pan, coat with the curry sauce, and cook for 3-5 minutes—season with salt and black pepper to taste.
Ensure the potato is cooked through, and the fish is submerged in the curry sauce before removing from the heat and letting it cool for 5 minutes.
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