Jamaican curried fish with rice and beans

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This Jamaican inspired dinner caught my eye when sifting through my bookmarks of “comfort foods for the winter” collection.  Ever since our trip to Jamaica this past February, I try to incorporate more of the Jamaican cuisine in our menu rotation.  We were so fortunate to have actually learned some of the dishes hands-on at a local home when we visited. I did blog about Jamaica and the cooking experience on two separate posts on Safari of the Mind.  If you are new to the blog or have not read about it yet, do browse through it in my travel section. It was an unforgettable experience and might just prompt you to take a trip there this winter.

The fall and winter months brings a whole new excitement in my kitchen.  I love to try an array of cuisines from around the world, I forever joke around with my husband and tell him that he’s the lucky recipient of my trials in the kitchen, which is a good thing really.  Ever since the introduction of my blog, I feel a need to widen my cooking repertoire and introduce new recipes and cuisines which I’ve done in spades I like to think.   I love fish and this meal went down a treat in our home.  Rice and peas are usually served with most meals, cabbage is also a very popular side in Jamaica.

Jamaican curried fish with rice and beans


  • 4-6 pieces firm white fish
  • 1 onion
  • 1 large tomato chopped
  • 2 cloves garlic chopped
  • small bunch coriander
  • couple stalks of thyme leaves removed
  • 1/2 Scotch Bonnet chili chopped
  • 1 cup fish stock
  • 4 tbsp flour
  • 2 tbsp Jamaican curry powder
  • 2 tbsp vegetable oil + extra for frying the fish
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 red pepper chopped
  • 1 spring onion chopped


  1. Place the fish in a large bowl with the salt and pepper, tomato, spring onion, 1/2 the onion, the red pepper, scotch bonnet, thyme leaves, 1 tbsp of the curry powder.
  2. Mix together gently, then cover and marinate in the refrigerator for an hour.
  3. Place the flour on a plate and heat a few inches of vegetable oil in a wide pan over a medium-high heat.  Place each piece of fish in the flour to coat and then into the hot oil for 2-3 minutes on each side.  Place the fish pieces to drain on a paper towel lined plate.
  4. Heat the 2 tbsp of oil over a medium heat and add the rest of the onion and garlic and cook gently for a few minutes.  Add the rest of the curry powder followed by the marinade you used for the fish and 1 cup of fish stock.  Cook for 5 minutes or until the fish flakes when tested with a fork.  Garnish with chopped coriander and spring onions.


Quick, easy and a positively comforting weeknight meal.







23 Replies to “Jamaican curried fish with rice and beans”

  1. We love Asian and Indian curries, but I don’t remember having a Jamaican curry. Getting fish over this way isn’t an issue. The rest of the ingredients are readily available or already in the pantry, except Jamaican curry. I’m thinking I’ll substitute Madras curry powder add a pinch of allspice and omit or reduce the scotch bonnet . What do you think, will this work?

    Liked by 1 person

    1. Hi Ron, thanks for reading the post on the Jamaican fish curry. When I was in Jamaica, that’s the only thing I picked up, a small bag of Jamaican curry powder. I used that in the fish curry. We also have International Markets here that carry a varied amount of spices from around the world. There’s one section specifically for Jamaican spices and canned goods. I’m sure your substitutions will work just fine. Allspice would be great. You must let me know how those worked for you.


    1. Thanks Julie…….curries and stews are so comforting in this type of weather don’t you think? It’s been terribly windy here the past couple of days. I guess that’s nature’s way of making sure every single leaf is shed before winter officially sets in. I hope you had a great Thanksgiving with your family and Olivia 🙂

      Liked by 1 person

  2. What a yummy comforting meal it is on this snowy day Loretta! I love fish stews of all kinds and yours in particular looks delicious. I bet it will transport you back to tropical Jamaica!

    Liked by 1 person

    1. Apologies for the long delay in responding to comments Sandhya- I’m waaaaay behind. You’re right, I’m in my element in the winter time in the kitchen……so many amazing warm and comforting dishes with stews and curries. I hope you enjoyed Thanksgiving with your friends and family.

      Liked by 1 person

      1. I sure did Loretta! Your post today about Longwood gardens is truly uplifting! The vivid colors are so pleasing and give us hope in this dreary cold and gray weather. Thoroughly enjoyed strolling the gardens with you. ❤ Have a great weekend my dear friend!


  3. Oh dear 🙂 Because of inevitable time differences Ron again got ;ahead of me and asked the Q in my mind ! I cook curries from all around the world but Caribbean cuisine is as yet pretty dim in the minds of most Australians. I rarely use curry powders, combining individual spices and herbs as needed for various countries, but here have to go to one of my fave online stores to see whether they can be of help in our very multicultural foodie country . . . or I may just copy Ron and use the Madras spices . . . interesting !!

    Liked by 1 person

    1. *smile* Have done homework during lunchbreak – Ron had obviously done his before me ! Found a wonderful new spice distributor (Aussie Spices Online) which sells it under ‘Jamaican Jerk Seasoning’ – indeed Madras + allspice (pimento) would do but the Scotch Bonnet better stay in !! After work methinks a large spice order – thanks for a fortuitous accident 🙂 ! will be dispatched

      Liked by 1 person

      1. Ahh there we go, glad you did your homework. Jamaican Jerk seasoning would work a treat in the fish curry too, although I’ve only tried Jamaican Jerk chicken. I’m sure Aussie Spices Online will have a great deal of other spices too.


    2. Are you and Ron in a match of some kind? 🙂 Ha ha! You could definitely make a paste with the spices and tomatoes and onions, you don’t have to use the dry powders. I’m surprised that Caribbean cuisine hasn’t taken off in Australia? We are lucky to have some International markets where a lot of spices from around the world can be bought. It would be interesting to see and hear how yours turns out if you do decide to have a go at it.


      1. *smile* Ron and I ‘met’ on a well-known Australian blog a few years back: one a US/Swedish guy, the other an Estonian/Australian gal – four countries, much travelling in both lives and a love of sharing! Much fun in agreeing and friendly ‘disagreeing’ !! And his gorgeous Swedish wife helps us along . . .Shall come back to you when I prepare . . . .


    1. Great to hear you like curried dishes Mimi. Did you happen to check out my insta/FB post yesterday? Oh my, I was in my element. After the Thanksgiving break, we wanted to go vegetarian for a week or so, I made 3 Indian vegetarian dishes, and wow! it was amazing! Too bad I can’t eat leftovers tonight as I’m meeting 2 girlfriends for Happy Hour and snacks. Do you post curries on your blog at all? I don’t seem to recall.


      1. ‘Curry’ is a word ‘curry’ making countries hate, because all it means is a spiced dish with sauce. Twenty-three countries in the world make what ignorant Caucasians call ‘beef curry’ . . . India alone has over 20,000 different curries . . . there is NO one such thing as a ‘beef curry’!


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