Caribbean Jerk Chicken with Caribbean Rice and Mango Salsa
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Gluten Free, Coeliacs, Nut Free
800g firm white fish cut into chunks
2 tablespoons of oil
1 large onion, chopped
4 garlic cloves, finely chopped
2 tablespoons Fish Curry Spice Blend
1 400g tin of chopped tomatoes
1 400g tin coconut milk
A few fresh coriander leaves
Our Fish Curry Spice blend works well with any type of sustainable firm fish
eg. Pollock, Tilapia or Salmon.
1. Heat the oil in a large shallow pan then add the onion and garlic
and fry gently until soft and lightly golden.
2. Add the Fish Curry spice blend and fry for a further 1 – 2 minutes,
then add the fish, coconut milk and tomatoes.
3. Season, bring to a gentle boil, then simmer for 15 – 20 minutes,
or until the fish is cooked and the sauce has reduced.
4. Check the seasoning and serve with rice and/or naan breads,
garnished with coriander leaves.