Name: Mahi-Mahi Curry Pot
Yield: Makes 2–4 servings
Cuisine: Jamaican
Ingredients: 2 teaspoons Jamaican Jerk Seasoning; 1 lb mahi-mahi fillet, cut into 1½-inch pieces; 1 tablespoon coconut sugar or firmly packed light brown sugar; 3¼–4 cups coconut milk; Hot steamed Carolina Gold rice, for serving; ½ yellow onion, diced; ¼ cup coconut oil; Chopped fresh cilantro and lime wedges, for serving; 1 poblano chile, diced; ¼ cup peeled and minced fresh ginger; 3 carrots, peeled and diced; 2 tablespoons minced garlic; 1 green (unripe) plantain, peeled and diced; 1 large yam, peeled and diced; Kosher salt and freshly ground black pepper; ½ teaspoon pure vanilla extract

Preparation info

Makes
2–4
servings

Difficulty
Easy

Appears in

Salt & Shore

By Sammy Monsour and Kassady Wiggins

Published 2024

About

This fish curry is a flavorful tribute to the vibrant culinary traditions of the Caribbean, with inspiration stemming from the curries of Jamaica, Trinidad, and Tobago. The succulent meat of the mahi-mahi combined with a variety of hearty vegetables results in a warming and soul-satisfying dish that’s just as comforting as it is tropical. Top with cilantro and a squeeze of fresh lime juice for a bright finish reminiscent of the islands. Not only does this one-pot dish boast a mouthwatering