Caribbean Cuisine?!
Answers: Have you got a good Caribbean recipe for curried lamb or any fish dish?
Curried Fish Steaks
Ingreidients
3 tablespoons oil or fat
2 tablespoons chopped onion
1 clove of garlic
2 tablespoons curry powder
1 cup water or coconut milk
A little lime juice
Piece of green mango
Salt to taste
1 1/2 lb. prepared fish steaks
Method
Heat the oil, add the onion and garlic and fry them lightly but do not brown. Add the curry powder, stir and cook for 3 to 4 minutes. Add water or coconut milk, lime juice and mango, and cook until thick. Put in fish and cook gently until tender. Do not stir fish, but prevent it from sticking to the bottom of the pan, the pan may be moved gently backward and forward.
Grilled Fish with Lime Sauce
Ingredients (Serves 2)
2 Tuna or Swordfish Steaks
tblsp. Walker'sWood Jerk Sauce.
Lime Cream Sauce
1/2 Onion, chopped
1 sprig thyme
100ml White wine
100ml Double Cream
1 Lime, Juiced
Salt & Pepper to taste
Method
Season fish in jerk marinade for 1 hour before grilling for 4 minutes on each side. Simmer onion, thyme, salt, pepper & wine until liquid has almost evaporated. Stir in cream & lime juice & pour over fish.
Flying Fish ~ Barbados Style
8 flying fish fillets
1 small onion
1 small green pepper choppped
1 blade chives chopped
thyme and parsley
salt and pepper
few drops of lime juice
1 egg beaten
breadcrumbs
oil for frying
2 limes wedged
METHOD
Mix the seasoning ingredients and spread over the meaty side of the fish. Leave for about 1 hour. Dip the fish into the beaten egg and then into the breadcrumbs. Fry gently in a little oil for about 10 minutes. Serve with wedged of lime. Serves 4-6.
Fish ~ Creole Style
4 or 5 fish steaks
1 small onion
1 tablespoon seasoned paste
2 medium ripe tomatoes
3 or 4 tablespoons butter or margarine
Vinegar or lime juice
Salt
Marinate fish and rub with seasoned mixture. Sprinkle with a little salt. Slice onions. Melt butter in a frying pan and fry onions lightly. Remove onions from pan. Put in fish and cover pan tightly so that the fish cooks in steam. When one side is done (4 minutes). Just before serving pour a little lime juice or vinegar over each piece of fish. Note: Fish cooked in this way takes only 10 to 15 minutes and there is no extra sauce to be made.
Try using Poudre de Colombo. The below is extracted from the source website. If you want to make your own it gives the list of ingredients for the Poudre.
Poudre de Colombo (Carribean Curry Powder)
Contains Cumin, Fenugreek, pepper, mustard, turmeric and cloves.
Colombo cooking originated with the Sri Lankan indentured plantation workers in the French West Indies, especially the islands of Martinique and Guadeloupe and is a thick curry-like stew traditionally of lamb or goat. Colombo powder does not contain chilli, the heat being given by pepper and mustard instead, so providing a less hot and sharper flavour than Indian curries.
Making a Colombo starts with browning the meat (usually lamb or pork these days), which is then removed from the pan so that onions, garlic, fresh ginger and then the Poudre de Colombo can be cooked in the oil. The meat is then returned and water added. After boiling the heat is reduced so that it simmers until cooked. Rice is served separately.
Alternatively, an authentic one-pot meal can be created by adding cubed potatoes to the pan at the same time as adding the water, creating a delicious stew. Other authentic optional ingredients in a Colombo recipe might include tomato and coconut milk, aubergine, okra, pumpkin and lime juice.
In modern cuisine use of Poudre de Colombo has expanded to fish curries, and as a barbeque spice for sprinkling over sea-food. It also works well in stir-fries, as a marinade for chicken and to liven up a mayonnaise based dip
Mahi Mahi
Ingredients:
1 lb carrots grated
2 pounds Mahi Mahi fillets
1/4 cup rum
1/2 cup fresh lime juice
2 onion, sliced into thin rings
1 lemon, sliced
2 teaspoons dried oregano
4 tablespoons butter
1 tablespoon old bay seasoning
black and hot pepper to taste
Directions:
Place the fish fillets in an oven proof baking dish.
Season fish with rum, lime juice, onions, and spices.
Cover and refrigerate overnight.
Preheat oven to 325 degrees F.
Bake, covered, at 350 degrees F for about 20 to 30 minutes or until fish flakes easily with a fork.
**I've also used this recipe substituting the Mahi with Tilapia.
ENJOY!!