From today's Ja Observer is this curry coconut mahi mahi recipe. Looks yummy even though I've not thought of curry fish before.

My local Asian grocery has just started getting fresh fish brought in from FL each Friday, so this might be just the right time to try this recipe. Looks pretty simple. I'll let you know how it turns out.

Curry Coconut Mahi Mahi

In Jamaica, I find that we tend to curry goat, chicken and shrimp more than we do fish. Try it for a delicious alternative. I used mahi mahi in this recipe, but you can use with other firm fish varieties, for example king fish.
Ingredients:
1 pack of mahi mahi fillets, skin removed and cut into large chunks
2 generous tablespoons of your favourite Jamaican curry powder blend.
1 14oz can coconut milk
1 onion, finely chopped
3 stalks of scallion, both white and green parts, finely chopped
1 sweet pepper, preferably green and diced
2 garlic cloves, crushed
1 whole Scotch bonnet pepper
A few sprigs of fresh thyme
Salt to taste
Vegetable oil for frying.

Method:
In a large casserole, warm the oil over medium heat and add the curry powder for a minute or two, give a good stir and make sure not to burn!
Add the onion, sweet peppers and garlic, and sauté until fragrant
Pour in the coconut milk, add the Scotch bonnet pepper and increase the heat and reduce by half.
Add the fish pieces, and turn the heat back down to a simmer and cook for 20 minutes.

Add salt to taste and for more heat, burst the Scotch bonnet.
Garnish with more fresh thyme and serve immediately.