Sometimes we go out to eat at so called renowned restaurant chains( not mentioning names) and I am so disappointed by what they serve. I think to myself this could have been so much better. That’s the case with this dish, so I recreated it at home by adding what was missing, which is spice, sweetness and flavor. This recipe is also great for any kind of seafood or meat, just change fish stock for the appropriate stock. You can also substitue yogurt or sour cream for coconut cream for a great curry. This curry is about a medium heat, if you prefer hotter add more curry powder and or hot sauce.
Heat a Dutch oven on the stove to medium- high, add a little oil and butter, saute the onions and peppers. Add the garlic, ginger and curry powder, season with salt and stir. Add the fish stock and hot sauce and simmer for about 10 minutes.
Add the coconut cream and stir. Whisk about 1 tsp of corn starch with a little water and add to the pot, bring back to simmer, add the seafood and let cook for about 2 minutes.
Add the lemon juice, cilantro, and green onions and stir. Remove the pot from the heat, serve with white rice. Garnish with lemon wedges and cilantro.
- 1 red pepper, diced
- 1 onion, diced
- small piece of ginger, minced
- 2 cloves garlic, minced
- 1 Tbsp Jamaican curry powder
- 1 tsp Jamaican hot pepper sauce
- 1/2 can sweetened coconut cream
- 3 cups fish stock
- juice of a lemon
- 1 lb raw mixed sea food
- 1 bunch cilantro, chopped
- 1 bunch green onions, chopped
- canola oil and butter for cooking
- cooked white rice