Jamaican Me Hungry!November 30, 2011
Over the past month or so, we have really fallen in love with Jamaican food here at the MHK. The dishes are so simple yet packed with fantastic flavors. Today’s recipe comes from the back of our jar of Blue Mountain Jamaican Curry Powder; it’s fresh, vibrant, and delicious. The potent flavors of the garlic, onion and curry powder are balanced nicely by the sweet and acidic tomatoes, all soaked up by the fish. Use a “meatier” fish as opposed to a flaky one – red snapper, catfish, or cod (which we used) would work great. Just be sure not to overcook it! The butter added just before serving gives the dish some lovely richness. Serve it over rice and you’re in the islands, mon. Enjoy!
Jamaican Curried Seafood
2 lbs. fish filets, cut into four equal portions
½ cup coarsely chopped tomatoes
½ cup coarsely chopped onions
2 tsp. finely chopped garlic
2 tbsp. Jamaican hot curry powder
¼ cup vegetable oil
1 cup water
2 tbsp. butter
Salt and pepper to taste
Heat oil in large skillet. Sautee tomatoes, onions, garlic and curry. Add water slowly, bringing to a boil. Add seafood, cover and reduce heat. Cook slowly until tender – fish should flake apart easily with a fork when done. Add butter just prior to completion. Eat!