Jamaican Fish Curry

Jamaican Fish Curry

Jamaican Fish Curry

Serves 4-5

Ingredient Measurement
Potatoes 150g
Large Spanish onions 120g
Red peppers 160g
Garlic (loose) 8g
Cod fillets - skinless & boneless 500g
Vegetable oil 7.5ml
Curry powder 3g
Chopped tomatoes 200g
Peas 100g
Wholegrain brown rice 420g

Method:

1. Dice the potatoes. Boil for 10-15 minutes in unsalted water until cooked. Then drain.

2. Meanwhile, chop the onions, peppers, and garlic.

3. Cut fish into chunks, removing any bones.

4. Heat the oil in a pan and add the onions and peppers and cook for 5 minutes until softened.

5. Stir in garlic, water, curry powder, and tomatoes.

6. Bring to the boil and then reduce the heat and simmer for 5 minutes until slightly thickened.

7. Add the peas, fish and potatoes. Cook gently for a further 5-10 minutes until the fish is cooked.

 

Serving suggestions

Serving to infants 7-9 months
Mash/blend the curry with cooked rice until it is smooth with soft lumps, and check thoroughly for bones. Serve with a vegetable finger food.

Serving to infants 10-12 months
Chop or mince the curry with cooked rice to the desired consistency, and check thoroughly for bones. Serve with a vegetable finger food.