- 2 talipia fillets
- 2 cups corn
- 1 carrot, thinly sliced
- 1 cup coconut milk
- 1 cup chicken broth
- 1 shallot, chooped
- 4 garlic cloves, choppes
- 8 spring thyme, chopped
- 4 scallion, chopped
- 1 tomato, diced
- 2 scotch bonnet pepper, sliced
- 1 inch ginger, chopped
- 1 bell pepper, chopped
- Black pepper
- 1 tablesoon Allspice
- 2 tablespoon green seasoning
- 2 tablespoon caribbean curry blend
- 1 teaspoon garam masala
- 2 tablespoon vegetable oil
Set oven to 400 degrees Fahrenheit.
Place baking pot on stove on medium heat. Add vegetable oil.
Once the oil is hot, add curry and garam masala. Stir curry until the colour just becomes dark and it is fragrant (about 2 minutes).
Add shallot, garlic, thyme, scotch bonnet pepper and ginger to oil. Stir for about 3 minutes.
Add carrots, bell pepper, corn and tomato. Stir for 2 minutes.
Add broth, coconut milk, allspice and green seasoning. Bring to a boil.
Add talapia fillet. Season with salt and black pepper. Cover the fish with the curry liquid. Place the dish in the oven for 20 minutes.
Serve curry over rice, potato or side of your choice. Add cilantro as garnish.
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