Tropical Fish Curry

  • 3 tbsp. coconut oil
  • 5 red Thai chilies, lightly crushed
  • 3 tsp. dried ground turmeric
  • 1 tsp chopped fresh ginger
  • 1 tsp. ground mace
  • ½ tsp. ground nutmeg
  • 4 cloves
  • 3 cloves garlic, minced
  • 1 lime, zested
  • 1 cinnamon stick approx. 3 inches long
  • Salt and pepper to taste
  • 2 cups diced pumpkin squash or butternut squash, diced
  • 2 shallots, chopped
  • 1 medium onion, diced
  • 1 small carrot, diced
  • 1 small rib celery, diced
  • 1 large gold potatoes, washed and scrubbed, diced
  • 2 lime leaves (can be found in most west Indian grocery stores)
  • 4 cups fish stock
  • 1 cup coconut milk
  • 3/4 cup mango puree
  • ½ lb. 16/20 peeled and deviened jumbo shrimp
  • 1 x 8oz fillet of Triple tail, boneless, cut in 1 inch cubes
  • 1 x 8oz fillet of red snapper, cut in 1 inch cubes
  • Salt and pepper
  • Lime wedges
  • crispy fried shallots

Heat coconut oil in a large pot over medium heat.  Add the chilies and quickly stir for about 10 seconds.  Add the turmeric, ginger, mace, nutmeg, cloves, garlic, lime zest and cinnamon stick.  Stir well.  Cook the spices for about 1 minute, stirring constantly.

Add pumpkin, shallots, onion, carrots, celery, potatoes and lime leaves.  Stir well and cook for 4 to 5 minutes.  Add 3 cups of fish stock. Bring to a boil, reduce heat to medium low and add coconut milk and mango puree.  Continue to cook stirring occasionally to keep ingredients from sticking until the potatoes are just fork tender, about 20-30 minutes.

Add shrimp, triple tail, and red snapper.  Add remaining fish stock as required. Gently stir and simmer for 6-8 minutes until shrimp, triple tail and snapper are just cooked through.

Season with a little sea salt and freshly ground black pepper to taste and allow to rest for 5 minutes to allow all flavors to blend.

Serve spooned over yellow rice and garnish with fried shallots and a wedge of lime

Serves 4 to 6

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