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Authentic Coconut Curry Fish Jamaican Style 1
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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.