Bahamian Coconut Curry Fish Stew

Ingredients

• 2 lbs (900g) fresh fish fillets, such as snapper or grouper 2 lbs (900g) fresh fish fillets, such as snapper or grouper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 bell peppers, sliced 2 bell peppers, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon curry powder 1 tablespoon curry powder
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• 2 tomatoes, diced 2 tomatoes, diced
• Juice of 1 lime Juice of 1 lime
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the diced onion and sliced bell peppers, and sauté until they begin to soften.
2. 2.
   Add the minced garlic, curry powder, dried thyme, and paprika to the pot. Stir well to coat the vegetables in the spices.
3. 3.
   Pour in the coconut milk and fish or vegetable broth. Stir to combine.
4. 4.
   Gently place the fish fillets into the pot, ensuring they are submerged in the liquid. Add the diced tomatoes.
5. 5.
   Bring the stew to a simmer and let it cook for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Squeeze the lime juice into the stew and season with salt and pepper to taste.
7. 7.
   Serve the Bahamian Coconut Curry Fish Stew hot, garnished with fresh cilantro. Enjoy with white rice or Johnny cakes.

Treat your ingredients with care...

• Fish — Choose fresh fish fillets like snapper or grouper for the best flavor and texture. Ensure the fish is properly cleaned and deboned before adding it to the stew.

Tips & Tricks

• For a spicier kick, add a chopped scotch bonnet pepper to the stew.
• If you prefer a thicker stew, you can mix a tablespoon of cornstarch with water and add it to the pot during the last few minutes of cooking.
• Experiment with different types of fish to find your favorite flavor combination.

Serving advice

Serve the Bahamian Coconut Curry Fish Stew hot in bowls, accompanied by fluffy white rice or homemade Johnny cakes. Garnish with fresh cilantro for an added burst of freshness.

Presentation advice

To enhance the presentation, sprinkle some additional curry powder and paprika on top of the stew before serving. Serve the stew in colorful ceramic bowls to showcase the vibrant colors of the dish.