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Try Bella's delicious and tangy Jamaican curry.
For the curry:
Roughly chop the red capsicum and onion and place in a large pot along with oil on medium-high heat. Add spices and cook until onions are translucent (5-10 minutes) and spices are fragrant.
Add garlic and continue to cook, stirring, for a few minutes before adding the tinned tomatoes, coconut cream and vegetable stock.
Thoroughly wash the coriander, pick off the leaves and reserve for garnish. Chop the roots and stems and add to the curry.
Simmer, uncovered on medium for about 20 minutes until reduced and thick. Transfer, in batches, to a blender and blend until smooth. Season to taste and return to the pot. Slice okra in half lengthways and place in curry sauce. Simmer on medium for 10-15 minutes. The sauce will thicken slightly as the
For the coconut rice:
Place rice, coconut cream, water and seasoning in a rice cooker and cook according to manufacturers instructions.
For the barramundi:
Season the fish on both sides. Bring a non stick fry pan to medium-high with a few tablespoons of olive oil. Cook the fish on one side until it’s 2/3 cooked and well browned. Then gently flip over to cook the other side.
Serve fish with curry sauce poured over the top, garnished with the reserved coriander leaves, and coconut rice on the side.
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