Jamaican Curry fish and bammy

original blog post:https://greedygirlcooks.blogspot.com/2019/04/jamaican-curry-fish-and-bammy.html

Ingredients

To season fish

6 slices of Fish (steaks)

3 teaspoon Salt

1 teaspoon Black pepper

For the stew

5-6 tablespoon Coconut oil

2 tablespoon Curry powder

1 cup chopped Tomato

1 large chopped Onion

½ cup chopped Scallion

1 Hot pepper

½ teaspoon Pimento/allspice

4 shredded Garlic cloves

1 tablespoon shredded Ginger

4-5 sprigs of Thyme

1-1.5 tablespoon Salt

2 teaspoon Sugar

2-3 cups Water

2 whole bammy cut in half (4 pcs)

Instruction

• Season the fish with salt and black pepper
• In a very hot pot add the coconut oil and sear the fish until golden brown on each side then remove from the pot
• Add curry powder to the remaining oil and cook for 2 minutes
• Add tomatoes, onion, scallion, allspice, garlic, ginger, hot pepper, and cook until fragrant
• Add the water to deglaze the pan and bring to a boil,
• Add thyme, sugar then add the salt to your liking. I used about 1.5 tablespoons for my broth, but you can add more or less salt to your taste.
• Add the bammy and fish back to the pot of boiling curry broth and let it reduce until thick
• The bammy would have soaked up all the juices and become soft and the fish would have also been saturated in the flavorful curry sauce
• Serve hot.

Greedy tips

• You can use filet for this recipe however you would add the bammy to the curry broth and allow it to get thick and reduced before adding the fish. If the fish filets are added early, then they will just break apart because they will most likely be complete fully cooked after searing on each side.