Fustini's Oils and Vinegars
Jamaican Fish Curry

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Jamaican Fish Curry


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Jamaican Fish Curry



  • 4-6 fish fillets or chunks, cut to one inch thick, skin on
  • (Cod, Pollock, Hake, Whitefish, Walleye, Grouper, Snapper, Salmon or any fish you like or a combination of fish)
  • Kosher salt
  • 1 tablespoon Fustini’s Tunisian Harissa olive oil
  • 1 cardamom pod
  • 1 cinnamon stick
  • 4-6 allspice berries
  • 2-4 whole cloves
  • 1 large white onion, diced
  • 2 - 4 cloves garlic, sliced
  • 1 slice of fresh ginger
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cayenne
  • 3 Roma tomatoes, peeled, seeded and chopped
  • 1 sweet potato, peeled and cut into a small dice
  • 2 cups seafood stock
  • 1 tablespoon cream of coconut
  • 1 bay leaf
  • Drizzle of Fustini’s Coconut balsamic for garnish
  • Chopped fresh cilantro


Step 1. 

Season fish with salt and set aside.; Heat Fustini’s Harissa Olive Oil in large pot over moderate heat. When hot, add the cardamom pod, cinnamon stick, allspice berries, and whole cloves and sauté for 30 seconds.  Add the onion, garlic and ginger slice and cook for 2 minutes, stirring constantly. Add the ground spices, tomatoes, sweet potatoes, seafood stock, cream of coconut, and bay leaf and bring to a simmer. Once simmering, cover and cook over low heat until sweet potatoes are almost cooked, 6 to 8 minutes. Uncover, add the fish and stir gently. Cover and cook 10 minutes.

Step 2. 

Remove from heat and ladle some fish and potatoes into a service bowl and drizzle with more Fustini’s Harissa Olive Oil and chopped cilantro.

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