Caribbean Style Curry Cod

2 standard portions

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Ingredients

• 1 tbsp curry powder
• ½ tbsp coconut sugar ((This helps to balance out the flavours))
• 2 tsp seafood seasoning
• ½-1 lb cod ((300g-550g) can use monkfish, tilapia etc..)
• 2 tbsp olive oil ((can use coconut oil))
• 1 medium onion (chopped)
• 2 scallion (chopped)
• 4 garlic cloves (minced)
• 1 tbsp ginger ( minced)
• 1 red bell pepper (chopped)
• 1 tbsp curry powder
• 1 tsp black pepper
• 6 sprigs of thyme (tied in a bundle)
• 1 tbsp parsley (fresh or dried)
• 2 tsp seafood seasoning
• 1 large tomato (chopped, (or 1/3 cup of tomato paste))
• 1 tbsp tamarind paste ( heaped)
• 1 can full fat coconut milk ((400ml))
• ⅓ cup water
• 1 tsp pink salt
• scotch bonnet (optional)
• additional seafood seasoning pink salt and pepper to taste

Method

1. Place the fish chunks in a medium sized bowl and sprinkle all of the listed ingredients to marinate the fish. Set aside to refrigerate for at least 2 hours or preferably overnight.
2. On medium heat, add the olive oil then add the fish chunks and proceed to seal each side. The fish will be opaque when sealed, be careful not to keep turning the fish. We are only sealing, not cooking it.
3. Once sealed, remove from the pan and set aside.
4. Add some more olive oil then saute the onion, scallion, garlic and ginger until soft and translucent.
5. Add the bell peppers and cook until soft for 5 minutes
6. Once the bell peppers are cooked add the herbs and spices -curry powder, black pepper, thyme, parsley, seafood seasoning.
7. Stir in the tamarind paste and tomato
8. Finally pour in the coconut milk, water, scotch bonnet and pink salt to taste.
9. Bring the sauce to a boil, cover the pan with a lid and simmer on medium-low heat for 30 minutes.
10. Around the 20 minute mark, add the fish chunks pushing down so the sauce covers it, cover the pan again and allow to thoroughly cook for the remaining 10 minutes.
11. Do a taste test and add additional seasoning, if needed.
12. Serving accordingly.