Caribbean Curry Cod with Coconut Rice

This is not a traditional Caribbean recipe - I used a Caribbean spice blend for my main seasoning component though!

I randomly whipped this up today for my fiance during his lunch break. We were craving fish! The recipe is not perfected but it turned out sooo delish! You can also substitute chicken in this recipe instead of the cod. I feel like that would taste incredible too and maybe next week I will try out that combo!

Ingredients

• 4 cod fillets, skin off

• 3 teaspoons caribbean curry powder

• 1 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 1/2 teaspoon all spice

• 3 tablespoons olive oil, divided

• 2 tablespoons unsalted butter

• 1 red bell pepper

• 1 green bell pepper

• 1 yellow bell pepper

• 1 orange bell pepper

• 1 small white onion, thinly sliced

• 1 clove of garlic

• 1 (14 ounce/400ml) can full-fat coconut milk

• 1 scotch bonnet pepper, left whole - optional

• Parsley to garnish

Instructions

1. Season the FishPat the cod fillets dry and season on both sides with Caribbean curry powder, garlic powder, smoked paprika, and all spice.

2. Sear the CodHeat 1 ½ tablespoons of olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Add the seasoned cod fillets and sear for 2–3 minutes per side, until golden brown. Remove from the pan and set aside.

3. Cook the VegetablesIn a separate large pot or deep skillet, heat the remaining olive oil and butter. Add the sliced onion, bell peppers, and minced garlic. Sauté for 4–5 minutes until softened and slightly caramelized.

4. Add Rice and LiquidPour in enough water to cover the vegetables and bring to a gentle boil. Stir in your rice (if cooking it directly in this pot). Cook until the rice is tender and most of the water is absorbed.

5. Incorporate Coconut MilkOnce the rice is cooked, stir in about ½ cup of the coconut milk for creaminess. Add the whole scotch bonnet pepper at this stage if using, being careful not to burst it (for flavor without overwhelming heat).

6. Combine with FishGently place the seared cod fillets on top of the rice and vegetables. Spoon some of the coconut mixture over the fish and let everything warm through on low heat for 3–5 minutes.

7. Finish and ServeRemove from heat, discard the scotch bonnet pepper, and garnish with chopped fresh parsley. Serve hot.