Jamaican Fish Curry - Fishbox
Ingredients
Method
Mix all the spices needed for each part into small dishes or ramekins. Mix half the yellow pepper with juice of half a lime, a pinch of salt and the hot sauce spices. Cover with 100ml of boiling water. Leave to soak. Mix 3/4 the chopped spring onion with the rest of the yellow pepper and 2 cloves of garlic in a bowl with 1/2 tsp salt, the juice of a lime and the curry fish marinade spices. Stir all together then divide equally between the fish fillets covering the top (flesh - skin side down) and lay to one side.
Rub the butter into the flour to make breadcrumbs using only the tips of your fingers. Stir in the sugar, 1/2 tsp salt and the dumpling spices. To the dumpling mix add some water gradually and mix in to form a soft douch. Stir in only 20ml at a tmie until your get the right consistency. About 80ml is right. Divide the dough into 8 pieces and roll into sausage shapes. Add small amounts of flour if the dough is to wet to roll on a board or plate.
Heat the oil in a pan and once a hot temperature is reached, carefully place the dumplings into the oil. Cook for a couple of minutes turning occasionally. Thery are ready, or until the dough has puffed out and is golden on all sides. Remove dumplings onto a plate with kitchen roll and leave to one side for serving later. Remove the pan from the heat and keep for cooking the fish.
Carefully remove the marinade from the fish steaks and keep in a bowl. coat the fish lightly in flour. Return the oil pan to the heat and fry the fish for minute or two either side, until golden. Remove the fish from the pan and leave to rest on a chopping board or plate.
Decant almost all the oil into an old container (and dispose of responsibly once cooled!). Put the marinade from the top of the fish into the pan and heat through for five minutes, until the vegetable begin to soften. Add the tomatoes, 300ml of water and 1/2 tsp salt. Cover, reduce heat and simmer for 25 minutes until the tomatoes have broken down to make sauce. If you need to add small amounts of water during cooking, that's ok.
In a separate pan, soften the onion over ten minutes. Whilst the onion softens, start to cook your rice as per the manufacturer's instructions. Mix together the rest of the spring onion, avocado, cucumber and the juice of the last half lime. Sprinkle with a pinch of salt and leave to one side for serving. Add the rest of the garlic with the mango curry spices to the softened onion and cook for a further minutes. Mix the tamarind paste with 100ml water and a generous pinch of salt. Stir this into the mango and onion and cover and cook for ten minutes or until the sauce is rich and thick.
Back to the hot sauce: using an hand held blender, blitz this mixture until smooth, decant into a ramekin or similar and leave to the side for serving.
Add the fish fillets to the cooking marinade (tomatoes etc) and allow to warm through for five minutes.
Drain your rice and rinse with boiling water in the sieve. Portion the rice to each plate then cover the rice with the sauce from the pan. Adorn with a fish fillet. Sprinkle the masala spices over the fillets and it's ready to serve.
Take the dumplings, salad, hot sauce and mango curry to the table with the plated fish and dig in!!
