Authentic Coconut Curry Fish Jamaican Style

If you’re looking to bring the bold and vibrant flavors of the Caribbean to your dinner table, nothing hits the spot like Coconut Curry Fish Jamaican Style. This mouthwatering dish is a staple in Jamaican kitchens, combining fresh fish with aromatic herbs, fiery Scotch bonnet peppers, and a rich coconut milk-based curry sauce that captures the essence of island cuisine. It’s comforting, spicy, creamy, and unforgettable.

Whether you’re of Caribbean heritage or just love trying international dishes, this authentic Jamaican-style coconut curry fish recipe delivers on taste, culture, and ease of preparation.

Why You’ll Love Coconut Curry Fish Jamaican Style

• Full of flavor – Spices, fresh herbs, and creamy coconut create a rich, layered sauce.
• Healthy and hearty – Loaded with protein and good fats, it’s a nourishing meal.
• Authentically Jamaican – Uses traditional ingredients like Scotch bonnet, thyme, pimento, and curry powder.
• Quick & easy – Ready in under 40 minutes, perfect for weeknight dinners or weekend indulgence.

Ingredients You’ll Need

To capture the true Jamaican-style coconut curry fish flavor, use fresh ingredients whenever possible:

For the Fish:

• 2 lbs firm white fish (snapper, kingfish, or tilapia work well)
• Juice of 1 lime (to clean the fish)
• Salt & black pepper (to season)
• 1 tsp all-purpose seasoning (optional but adds extra depth)

For the Curry Sauce:

• 2–3 tbsp Jamaican curry powder (use a quality brand like Betapac or Grace)
• 2 tbsp cooking oil (vegetable or coconut oil)
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1 scallion (spring onion), chopped
• 1 small Scotch bonnet pepper, finely chopped (remove seeds for less heat)
• 4–6 sprigs fresh thyme
• 1 tsp pimento seeds (allspice)
• 1 cup coconut milk (full-fat for best results)
• ½ cup water or fish stock (adjust for desired sauce thickness)
• 1 small tomato, chopped
• 1 bell pepper, sliced (optional)
• 1 tsp paprika (optional, for color)

How to Make Coconut Curry Fish Jamaican Style

1. Clean & Season the Fish

Wash the fish with lime juice and rinse with cold water. Pat dry. Season with salt, black pepper, and all-purpose seasoning. Let marinate for 15–20 minutes while you prepare the curry base.

2. Cook the Curry Base

Heat oil in a large skillet or Dutch oven over medium heat. Add curry powder and stir for about 30 seconds to “burn” the curry—this step enhances its aroma and reduces bitterness.

Add onion, garlic, scallion, Scotch bonnet, and pimento seeds. Sauté for 3–4 minutes until softened and fragrant.

3. Simmer with Coconut Milk

Pour in the coconut milk, water or fish stock, chopped tomato, and thyme. Stir well. Bring to a gentle simmer and cook uncovered for 10–12 minutes, allowing the sauce to reduce slightly.

4. Add the Fish

Gently place the seasoned fish into the curry sauce. Spoon sauce over the fillets, cover, and reduce heat to low. Simmer for 10–15 minutes until fish is cooked through and tender. Avoid stirring too much to keep the fish intact.

Add sliced bell peppers in the final 5 minutes if using.

5. Finish & Serve

Taste and adjust seasoning as needed. Add a squeeze of lime juice for brightness, and garnish with extra scallions or thyme.

What to Serve with Jamaican Coconut Curry Fish

This dish is traditionally served with:

• Steamed white rice or rice and peas
• Fried plantains
• Boiled green bananas or yams
• Jamaican festivals (sweet fried dough)
• Bammy (cassava flatbread)

Pair with a cold glass of sorrel, ginger beer, or ting for a truly Jamaican meal.

Tips for the Best Coconut Curry Fish

• Use fresh fish—fillets with skin-on hold together better during cooking.
• Always burn your curry powder to unlock its full flavor.
• Scotch bonnet is traditional, but you can substitute with habanero for similar heat.
• Don’t overcook the fish—it should be tender, not mushy.
• Make it your own by adding okra, spinach, or carrots.

Nutrition Value (per serving):

• Calories: 320 kcal
• Protein: 28g
• Fat: 20g
  • Saturated Fat: 12g
• Carbohydrates: 7g
  • Dietary Fiber: 2g
  • Sugars: 2g
• Cholesterol: 65mg
• Sodium: 500mg
• Potassium: 550mg
• Vitamin A: 10% DV
• Vitamin C: 35% DV
• Calcium: 6% DV
• Iron: 15% DV

Note: Values are estimates and may vary depending on the specific fish type, coconut milk brand, and seasoning quantities used.

A Taste of Jamaica in Every Bite

Coconut Curry Fish Jamaican Style is more than just a dish—it’s a journey to the Caribbean. From the rich, spiced coconut sauce to the perfectly tender fish, this meal brings warmth, culture, and comfort to your kitchen. It’s perfect for family dinners, cultural celebrations, or anytime you crave a bowl of something bold and satisfying.

So fire up your stove, grab that Scotch bonnet, and let Jamaica inspire your next meal.

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Kathyhilton

Coconut Curry Fish (Jamaican Style)

This Coconut Curry Fish – Jamaican Style is a bold, rich, and flavorful Caribbean dish made with fresh fish simmered in a spicy coconut curry sauce. The perfect blend of curry powder, thyme, garlic, and scotch bonnet pepper brings authentic island heat and depth. Serve over steamed rice or with fried plantains for a true Jamaican experience.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Jamaican

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 1½ lbs firm white fish fillets snapper, tilapia, or kingfish, cleaned and cut into chunks
• Juice of 1 lime for cleaning fish
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp Jamaican curry powder
• 1 tsp turmeric optional, for color
• 1 small onion sliced
• 3 cloves garlic minced
• 1 tsp fresh ginger grated
• 2 sprigs thyme or 1 tsp dried
• 1 scotch bonnet pepper chopped (use with caution, adjust to spice preference)
• 1½ cups coconut milk
• 1 tbsp vegetable oil or coconut oil
• 2 stalks scallions chopped
• 1 small tomato chopped
• ½ bell pepper sliced (optional)
• ½ tsp all-purpose seasoning or fish seasoning optional

Equipment

• Large Skillet or Dutch Oven
• Mixing bowl
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Wooden spoon or silicone spatula

Method

 

1. Prepare the Fish:
2. Clean fish with lime juice and rinse. Pat dry.
3. Season with salt, black pepper, and 1 tablespoon of curry powder. Set aside to marinate for at least 10 minutes.
4. Sauté the Aromatics:
5. Heat oil in a large skillet over medium heat.
6. Add onion, garlic, ginger, scallions, bell pepper, and tomato. Cook for 2–3 minutes until fragrant.
7. Stir in remaining curry powder and turmeric; cook for another minute to toast the spices.
8. Simmer in Coconut Sauce:
9. Add coconut milk, thyme, scotch bonnet pepper, and fish seasoning (if using).
10. Bring to a gentle boil, then reduce heat and simmer for 5 minutes to let the flavors develop.
11. Add the Fish:
12. Carefully place fish pieces into the simmering sauce.
13. Spoon sauce over the top, cover, and cook gently for 10–12 minutes or until the fish is cooked through and flakes easily.
14. Final Touch:
15. Taste and adjust salt or pepper as needed.
16. Garnish with fresh thyme or chopped scallions if desired.
17. Serve hot over white rice, rice and peas, or with festival or boiled green bananas.

Notes

Fish Options: Use firm, fresh white fish that won’t break apart easily while simmering.

Scotch Bonnet: Extremely hot – adjust the quantity or substitute with a milder pepper like habanero or chili flakes if needed.

Thickening: Simmer uncovered if you want the sauce thicker.

Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid breaking the fish.

Add Veggies: You can add okra, carrots, or potatoes for a heartier version.