Best 3 Rundown Jamaican Codfish Curry Recipes

CARIBBEAN STYLE CURRY COD

Steps:

• Place the fish chunks in a medium sized bowl and sprinkle all of the listed ingredients to marinate the fish. Set aside to refrigerate for at least 2 hours or preferably overnight.
• On medium heat, melt the coconut oil then add the fish chunks and proceed to seal each side. The fish will be opaque when sealed, be careful not to keep turning the fish. We are only sealing, not cooking it.
• Once sealed, remove from the pan and set aside.
• Add some more coconut oil if required, melt, then saute the onion, scallion, garlic and ginger until soft and translucent.
• Add the bell peppers and cook until soft for 5 minutes
• Once the bell peppers are cooked add the herbs and spices - black pepper, thyme, parsley, fish seasoning.
• Stir in the tamarind paste and tomato
• Finally pour in the coconut milk, water, scotch bonnet and pink salt to taste.
• Bring the sauce to a boil, cover the pan with a lid and simmer on medium-low heat for 30 minutes.
• Around the 20 minute mark, add the fish chunks pushing down so the sauce covers it, cover the pan again and allow to thoroughly cook for the remaining 10 minutes.
• Serving accordingly.

COCONUT CURRY FISH

Steps:

• Heat a medium (10-inch) saucepan with deep sides over medium-high. Drizzle in olive oil to cover the bottom of the pan. Add red and green bell peppers and onion, and sauté until softened, about 3 to 4 minutes. Season with salt and pepper.
• Add the curry powder to the pan, and toast for about 1 minute, stirring often to keep the curry from scorching. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the grated ginger and cook until fragrant, about 30 seconds.
• Place fish on top of cooked vegetables, or nestle them into the vegetables, if your pan is becoming too full. Pour coconut milk over fish and vegetables.
• Cover and simmer over medium-low until fish is cooked and starts to flake, about 20 minutes. Adjust seasoning with salt and pepper. Squeeze lime to taste over the top and garnish with scallions and cilantro. Serve with white rice or couscous.

JAMAICAN-STYLE FISH RUN DOWN

Steps:

• In a large bowl, gently toss the fish, lime juice, and 1 teaspoon salt, and refrigerate.
• In a Dutch oven over medium-high heat, heat the oil until shimmering. Add the onion, bell and cubanelle peppers, bay leaves, thyme, and ½ teaspoon salt, and cook, stirring, until the vegetables have softened, about 5 minutes. Add the garlic, and cook, stirring, until fragrant, about 1 minute. Add the coconut milk, bring to a strong simmer, and cook for 5 minutes. Add the tomatoes, return to a strong simmer, adjust heat to medium-low, and simmer, stirring occasionally, to reduce, about 15 minutes.
• Add the fish along with its lime juice to the pot, submerging and arranging it in a single layer as nearly as possible. Cook, partially covered, until the fish is opaque and firm when gently squeezed, 10 to 14 minutes. Remove the bay leaves, add most of the scallions, and stir gently, trying not to break up the fish too much. Taste and adjust the seasoning with salt, if necessary, and black pepper to taste.
• Serve at once in shallow soup plates, sprinkling with remaining scallions and garnishing with lime wedges.