Caribbean Fish Curry with Rice and Peas
- 38 mintotal time
- $3.48£2.34a serving
- 758689calories
- 3635 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
White fish simmered in a curry, thyme and tomato sauce, with coconut rice cooked with kidney beans.
Ingredients
Serves 4.
- 1 lb frozen white fish fillets (cod, pollock or tilapia), thawed overnight in the fridge, cut into large chunks
- 1 yellow onion, chopped
- 3 garlic cloves, chopped
- 1 bell pepper, diced
- 2 tomatoes, chopped
- ½ bunch green onions, sliced
- 1 lime
- 1½ cups long-grain white rice
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (13.5 oz) can coconut milk
- 1 tbsp curry powder (mild)
- ½ tsp dried thyme
- 2 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
Contains: fish. Check the label: wheat (gluten), mustard, sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with the coconut milk, 1 cup (240 ml) of water, the kidney beans, half the dried thyme, half the green onions and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, season the fish with salt, black pepper, 1 teaspoon of the curry powder and the juice of half the lime. Wash your hands, board and knife after handling the raw fish.
- Heat the vegetable oil in a large frying pan on medium heat and cook the yellow onion, bell peppers and garlic for 5 minutes. Stir in the rest of the curry powder and thyme for 1 minute, then add the tomato and ¾ cup (180 ml) of water and simmer for 6–8 minutes until saucy.
- Spoon the fish into the sauce in a single layer, cover and simmer gently for 6–8 minutes, without stirring, until the fish is opaque and flakes easily (145°F).
- Scatter with the rest of the green onions and serve with the rice and peas and the rest of the lime in wedges.
Leftovers: Best eaten the day it is made; the curry keeps in the fridge for 1 day. Reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 500 g frozen white fish fillets (cod, pollock or basa), thawed overnight in the fridge, cut into large chunks
- 1 onion, chopped
- 3 garlic cloves, chopped
- 1 pepper (red, yellow or green), diced
- 2 tomatoes, chopped
- ½ bunch spring onions, sliced
- 1 lime
- 300 g long-grain rice
- 1 × 400 g tin red kidney beans, drained and rinsed
- 1 × 400 ml tin coconut milk
- 1 tbsp mild curry powder
- ½ tsp dried thyme
- 2 tbsp vegetable oil
- salt, to taste
- black pepper, to taste
Contains: fish. Check the label: gluten, mustard, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with the coconut milk, 240 ml of water, the kidney beans, half the dried thyme, half the spring onions and a pinch of salt. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Meanwhile, season the fish with salt, black pepper, 1 teaspoon of the mild curry powder and the juice of half the lime. Wash your hands, board and knife after handling the raw fish.
- Heat the vegetable oil in a large frying pan on medium heat and cook the onion, peppers and garlic for 5 minutes. Stir in the rest of the curry powder and thyme for 1 minute, then add the tomato and 180 ml of water and simmer for 6–8 minutes until saucy.
- Spoon the fish into the sauce in a single layer, cover and simmer gently for 6–8 minutes, without stirring, until the fish is opaque and flakes easily (63°C).
- Scatter with the rest of the spring onions and serve with the rice and peas and the rest of the lime in wedges.
Leftovers: Best eaten the day it is made; the curry keeps in the fridge for 1 day. Reheat until piping hot. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 758 |
|---|---|
| Protein | 36 g |
| Carbohydrate | 87 g |
| Fat | 31 g |
| Fiber | 8 g |
| Sodium | 232 mg |
| Calories | 689 |
|---|---|
| Protein | 35 g |
| Carbohydrate | 84 g |
| Fat | 26 g |
| Fibre | 9 g |
| Sodium | 125 mg |
Worked out from the ingredients, 523 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.48 a serving in the US (range $2.66–$4.61) and £2.34 in the UK (range £1.79–£3.09). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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