Caribbean Recipe Of The Week – Curry Fish Head

By Minna LaFortune

News Americas, NEW YORK, NY, Fri. Oct. 20, 2017: The eating of fish and other sea foods are commonplace in the Caribbean and its Diaspora.

A natural expectation as the region is situated in the Caribbean Sea.  One of the favorite dishes to cook in the Caribbean apart from escoveitched fish, stewed fish, fried fish and fish soup  is fish head curry with ground provisions.

Below is my recipe for Curry Fish Head.

INGREDIENTS

5 lbs Fish Snapper Head
1tsp Salt
I scotch bonnet Pepper
2tbs curry powder
I/4 cup lime juice
2 cups fresh coconut milk
I large onion
6 cloves garlic (chopped)
3 sprigs thyme
3stalks scallion
2 tsp black pepper
6 pimento seeds
1/4 cup coconut oil

Method

Scale and wash fish head with lime.
Add salt, and black pepper.
Add lime juice.
Marinate for 30 minutes.
In a Dutch pot add coconut oil.
Heat oil over medium flame.
Add garlic, scallion and onion.
Sauté all together.
Add curry powder and mix thoroughly.
Add coconut milk and mix all together.
Allow all the ingredients to come to a boil and cook for 10 minutes.
Add fish head.

Lower flame and slow to steam.
Add scotch bonnet pepper, thyme and pimento.
Steam fish until flesh is tender.
Serve with rice or ground provision.

Bon Appetite!

EDITOR’S NOTE: Minna LaFortune is a trained Caribbean caterer and also president of the  Society for the Advancement of the Caribbean Diaspora (SACD). Check out her food group on Facebook at www.facebook.com/groups/bestfood scaribbean/