Caribbean Curry

Caribbean Curry


11 people made this

Ginger, curry powder, chillies and allspice contain health-protective phytochemicals. This is also a simply delicious fish curry.

Lynn Lewis

Serves: 4 

  • 2 teaspoons olive oil
  • 6 thin spring onions, finely chopped
  • 1 medium yellow capsicum, seeded and coarsely chopped
  • 1 tablespoon finely chopped, peeled fresh ginger
  • 1½ teaspoons curry powder
  • ¼ teaspoon chilli flakes, or to taste
  • ¼ teaspoon ground allspice
  • 2 tablespoons salt-reduced soy sauce
  • 1½ tablespoons brown sugar
  • ¼ teaspoon salt
  • 1 can (400 ml) reduced-fat coconut milk
  • 3 roma tomatoes, quartered lengthways and seeded
  • 250 g swordfish or blue eye cod steaks, skin removed, cut into 5 cm chunks
  • 250 g medium prawns, peeled and deveined
  • 2 tablespoons chopped coriander
  • 1 tablespoon freshly squeezed lime juice

Preparation:30min  ›  Cook:30min  ›  Ready in:1hour 

  1. Heat oil in a large flameproof casserole over medium heat. Add spring onion, capsicum and ginger. Sauté until softened, 5 minutes. Add curry powder, chilli flakes and allspice. Sauté 2 minutes. Stir in soy sauce, brown sugar, salt, coconut milk and tomato. Simmer gently, uncovered, for 15 minutes.
  2. Add fish and prawns to mixture. Simmer gently, uncovered, just until fish is cooked through, 5 to 8 minutes. Add coriander and lime juice. Serve at once.

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Reviews (2)


Wow! My husband is allergic to shellfish so I used only fish and I agree with Sally to double the ingredients and I also added some freshly chopped basil and flat leaf parsley before serving. My family loved it!! - 03 May 2011


This recipe is AMAZING. All of the flavours combine together to create an amazing flavour experience. My only suggestion is to double the recipe for 4 people as the amounts listed were only enough for 2. - 11 Dec 2009

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