Here is a simple and delicious recipe for Coconut Curry Fish that I think you'll love. It’s much simpler than my original recipe since we are not pre-frying the fish. In this recipe, we also add coconut milk. Fresh coconut milk is always best, but with busy schedules that is not always practical or convenient so canned or block coconut is a great substitute.
Rinse and drain fish, ensuring there are not scales. Season with 3 tablespoons green seasoning, salt and black pepper. Marinate for a min of 30 min or overnight covered in the refrigerator.
When ready to cook, remove from the fridge and bring to room temp.
Heat oil in a large, wide skillet over medium heat.
Add 1/2 of the onion, hot pepper and cook until the edges are brown.
Add curry powder, 1/2 cup hot water, and 3 tbs green seasoning and cook until liquid has evaporated about 5 minutes.
Stir in tomato, onion, and thyme, pour in coconut block or coconut cream with 2-3 cups water, black pepper, 1/2 chopped culantro, ochro and simmer for 5 minutes. Taste for salt and add more if required.
Place seasoned fish pieces along with seasonings from the bowl into the sauce and cook for 10-15 minutes or until cooked through. Sprinkle on the remaining chopped culantro and pimento pepper.