Ingredients
- 3 tablespoons canola oil
- 2 tablespoons curry powder
- 1 onion, finely chopped
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon minced Scotch bonnet chile pepper (see Tip), or to taste
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
- 1 14-ounce can lite coconut milk
- 2 pounds mahi-mahi fillets (see Note), skinned, cut into 1-inch pieces
- 3 scallions, thinly sliced
- 1 teaspoon salt
Description
Though Curried Goat, Chicken And Shrimp Are More Popular In Jamaica Than Fish, Food Journalist Jacqui Sinclair’s Curry With Mild Mahi-mahi Is A Delicious And Light Alternative. Serve Over Rice.
Eating Well
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