Bermuda Rockfish Coconut Curry is a traditional Bermudan recipe for a classic curry of rockfish (black grouper) in a lightly-spiced tomato and coconut milk gravy. The full recipe is presented here and I hope you enjoy this classic Bermudan version of: Bermuda Rockfish Coconut Curry.
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This is creamy and tangy fish curry made with Bermuda rockfish (black grouper).
Ingredients:
4 (200g) portions rockfish (black grouper)
Salt and freshly ground black pepper, to taste
2 tbsp ghee (or neutral oil)
1 1/2 tbsp yellow mustard seeds
1 1/2 tbsp ground cumin
1 1/2 tbsp ground coriander
2 tsp ground turmeric
3cm piece ginger, peeled and minced
salt, to taste
Pinch of chilli powder (or to taste)
1/2 tsp Bermuda curry powder
1 tbsp garlic, minced
800g tinned diced tomatoes
400ml tin coconut milk
1 tsp tamarind paste
1–3 tsp granulated sugar
coriander leaves, chopped, to garnish
grated coconut, to garnish
Method:
Place a wok or heavy-based pan over medium heat. Once hot, add the ghee, followed by the mustard seeds. Cook for about 5 minutes, until the mustard seeds just begin to pop.
Now stir in the cumin, coriander, turmeric, ginger, and garlic and cook until fragrant (about 1 minute), stirring constantly.
Pour in diced tomatoes, coconut milk, and tamarind. Season with salt, chilli and curry powder, adding 1 to 2 teaspoons sugar (or to taste).
Bring to a simmer, then reduce heat to a gentle simmer and allow the liquid to reduce to a gravy-like consistency (about 10 minutes).
Nestle the fish into the sauce and allow to gently poach until just cooked through (about 3–5 minutes). The fish will flake easily with a fork when done.
Turn the curry into a warmed serving dish, garnish with cilantro and coconut and serve with rice.
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