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    Preparation Time
    20 Mins
    Spice Level  

Caribbean Fish and Prawns Curryby Cook Gourmet

Rs. 598 Serves 2

Caribbean Curry, as it is known, originated from the Indian influences and helped in the development of dishes such as curry goat, curry fish, curry beef and other varieties of curry dishes. Jamaican Curry is distinctly different from all other variants of curry. It tends to have a bright yellow color, contains other spices such as all spice and red peppers that are not used in other curries, cooked with chili peppers, and the gravy is less thick than Indian Curry.

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Rs. 598Serves 2

NUTRITIONAmount Per Serving

    • Calories350


    Non Stick Pan

INGREDIENTSPortion for 2

    1 tbsp olive oil
    2 spring onions chopped
    1/4 red bell pepper, sliced
    1/2 tbsp ginger chopped
    1 tsp curry powder
    1/2 tsp red chilly flakes
    1/2 tsp all spice powder
    1 tbsp soy sauce
    1/2 tbsp brown sugar
    400 ml coconut milk
    1.5 tomato deseeded and chopped
    150 gms sole fish cut into chunks
    150 gms medium prawns
    1.5 tbsp chopped coriander
    1 tbsp lime juice
    1cup rice

    Cook Gourmet

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      Cook White Rice Rinse off rice under water to remove starch. Take 3 cups (750 ml) of water in an open pan and bring water to the boil. When water has come to the boil stir in rice, along with salt and bring it back to a gentle simmer. Cover the pan with a lid and cook for 18-20 minutes under low flame. When the rice is done it will be firm and tender, drain of the excess water if required.


      Start with Fish and Prawns Curry While rice is being cooked, heat olive oil in a large non-stick pan over medium heat. Add ginger and cook for about 3 minutes until soft. Add spring onions, red pepper and stir for about 3 minutes. Stir in curry powder, red chilly flakes and all spice powder. Add soy sauce, brown sugar, salt and fresh tomatoes.


      Add Coconut Milk to Curry Add coconut milk and let the curry simmer for 7 minutes.


      Add Fish and Prawns to Curry Add fish and prawns; continue to simmer until fish has cooked for about 5 minutes. Stir in lime juice and switch off heat.


      For Final Serving To serve, plate curry and sprinkle with coriander. Serve with steamed white rice.

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