Jamaican Fish Curry

Jamaican Fish Curry with an Indian Twist

It's a gift to my father on Father's Day...

Preparation time    : 10 mins

Marination time     : 2 hrs

Cooking time         : 20 - 30 mins

Difficulty               : Easy

Serves                    : 4

The Ingredients :

1. Salmon/ Basa/ King Fish or any other white flesh Fish fillets : 500 gms (Cut into 4 pieces)

2. 1/3 cup Sugar

3. Juice of 1 Lime or 1 big Lemon

4. 1/4 cup Olive oil

5. Hand full of Frozen American Sweet Corns
6. 1 Clove garlic crushed
7. 1 1/2 cup fresh Tomato puree

8. Some Coriander Leaves for garnishing

Marinade :

1. Jamaican Jerk Seasoning : 2 tablespoon

2 tablespoons ground thyme
1 tablespoon Rosemary (dried or fresh)
1 tablespoon Allspice (ground) this is known as Kababchini in India
1 tablespoon Ground ginger (you can use Sooth powder)
1 1/2 teaspoon Sea Salt (normal Iodised Salt can also be used)
1 1/2 teaspoon Onion powder (mostly available in big food stores)
1 1/2 teaspoon Pepper Powder (use ready made or better if you grind it fresh)
1 1/2 teaspoon ground Cinnamon
3/4 teaspoon Ground Nutmeg
3/4 teaspoon Garlic Powder (mostly available in big food stores)
3/4 teaspoon Paprika (Roasted one tastes better, you can use Kashmiri Mirch instead)
2 Teaspoon Ground Scotch Bonnet Pepper (use 1 tsp Teekha Lal Mirch powder instead)
12 Bay leaves Finely Crumbled (roast them in oven and crumble in a grinder)

Mix all these ingredients in an mixer, whizz for one minute and pour in an air tight jar. This can be used for any recipes later. For this recipe you will need only 2 tablespoon full of this mixture.

 2. 1/3 cup of Non-fruit Vinegar
 3. 2 tablespoon of Tomato Ketchup

Directions :
 
1. Combine all Marinade but Fish, lime juice and oil in mixing bowl and whisk to mix well.

2. Coat Fish with spice mixture.

3. Refrigerate 1-3 hours, then remove from refrigerator and allow to come to near room temperature.

4. Prepare grill for direct/indirect grilling.

5. Grill Fish over hot grill. Don't worry about the black, it's supposed to be there. In fact, 30 -40%  of the skin should end up black, but it will not be bitter. It will take 3 - 4 minutes on either side.

6. Once seared, remove on a plate.

7. Add 1/2 teaspoon of Olive oil to the pan. Add Garlic and fry for a new seconds, add tomato puree and rest of the marinade. Cook for 5 mins, till the tomatoes are well cooked.

8. Add frozen Corns. Cook for some more minutes.

9. Add Sugar and check the seasonings. Adjust if necessary.

10. Serve Grilled fishes with the sauce and garnish with coriander leaves.

Can be served as a main course for Lunch or Dinner along with Plain white rice or even goes well with Indian Pilaf.