How To Make Delicious Curry Fish With Ground Provision | Flavorful & Hearty Caribbean Meal”

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor

Clean the fish thoroughly, removing any scales and innards, and rinse with lemon juice.

Make slices in the fish to allow seasoning to penetrate.

Season the fish with black pepper, curry powder, paprika, and onion powder, ensuring it's well coated.

Chop bell peppers, red onion, white onion, and garlic; crush the garlic for easier peeling.

Prepare Scotch bonnet pepper by removing some seeds and chopping it.

Peel and chop pumpkin, removing any imperfect parts.

Peel and cut the carrot at an angle.

Heat coconut oil in a pot until hot.

Sauté the chopped vegetables (bell peppers, onions, garlic, Scotch bonnet pepper, pumpkin, carrot) in the pot.

Add curry powder to the sautéed vegetables and mix well.

Pour in coconut milk and add water to help break it down; cover the pot to let it simmer.

Check the coconut milk, ensuring it breaks down properly before adding other ingredients.

Add chopped Irish potato, stir, and season with additional spices (Lourdes seasoning, garlic powder, onion powder, cayenne pepper).

Taste the mixture and adjust seasoning if necessary, adding more salt if needed.

Cover the pot and let it cook for a few more minutes before adding the fish.

Carefully place the seasoned fish into the pot, making space for it.

Cover the pot and allow the fish to cook through.

Add frozen okra to the pot and let it cook for an additional five minutes.

Add Jamaican water crackers to the pot to hydrate them slightly.

Turn off the heat and prepare to serve the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens