If you’ve been looking for a truly tasty dish, then you have to try Jamaican Coconut Curry Fish. My son is the biggest fan of everything curry; he loves chicken, shrimp, and fish. Caribbean coconut curry hits different.

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It is an exploration of flavors from the curry, coconut milk, and the authentic Jamaican seasoning. It is his new obsession, and I am here for it. Today I am sharing a dish that my son only eats, which contains fish. Oh, this recipe requires that you cook the fish in the sauce rather than fry it first.

Why You Will Love This Recipe

Perfect Sauce Thickness: I used a full can of coconut milk to achieve this creamy curry sauce. You will love the sauce thickness that you’ll get from the natural fats in the coconut milk.

The “Burned” Curry Secret: This recipe uses the essential Caribbean technique of “burning the curry.” It’s one tiny detail that you must do because toasting the spices releases a deep, earthy flavor that transforms the dish from standard curry to a Caribbean twist.

Simple & Flavorful: I combine the classic Jamaican aromatics (thyme, pimento, scotch bonnet) and a little butter at the end to make a sauce that is both hot and flavourful. It’s true: you don’t have to stress about anything in this recipe.

Ingredients List

Fish & Marinade

Red Snapper or Red Bream – 3 pieces (steaks or fillets, cleaned). Any firm white fish works well.
Lemon/Lime Juice – As needed for washing the fish.
Olive Oil – A Small amount to moisten the fish before seasoning.
Fish Seasoning (All-Purpose) – 1 Tbsp (divided) Use your favorite brand.
All-Purpose Seasoning – 1 Tbsp (divided)
Black Pepper – 1 Tsp (divided)
Jamaican Curry Powder – 2 Tsp (for marinating fish).
Salt – ½ Tsp (for initial seasoning) plus more for the sauce.
Garlic – ~3 cloves (blended/minced) For the marinade base.
Scallion & Fresh Thyme – Small amount for the marinade base.

Curry Base & Aromatics

Olive Oil – ~1½ Tbsp For “burning” the curry.
Jamaican Curry Powder – 1 Tbsp (for burning)
Onion – 1 small (sliced)
Garlic – 1 clove (left whole or sliced) for the sauce.
Ginger – 1 Tbsp (grated or minced) Essential for flavor!
Scallion (Green Onion) – 1 stalk (chopped) For garnish/sauce.
Fresh Thyme – 1 Tbsp (leaves/stems)
Pimento Seeds (Allspice Berries) – 2 Tsp (whole)
Scotch Bonnet Pepper – 1 small (whole or lightly cut) DO NOT CHOP unless you want extreme heat.
Carrot – 1 medium (sliced)
Okra (Optional) – A few pieces (sliced) for traditional texture.
Unsalted Butter (Optional) – 1 Tbsp For final richness.
Coconut Milk – 1 can (approx. 13.5 oz / 400ml). Full-fat is highly recommended for richness.
Water – ½ cup for rinsing the seasoning bowl.

Step-by-Step Instruction

Making the base

Wash your fish in lemon juice and pat it dry. Drizzle with a little olive oil.

Then, combine your minced garlic, scallion, and a little thyme. Mix this with the salt, 2 teaspoons of curry powder, and the remaining fish/all-purpose seasonings.

Gently massage the seasoning all over the fish. Set aside any dry seasoning mix for the sauce. I love letting this marinate for an hour, but if you’re short on time, even 15 minutes is better than nothing!

Add the olive oil to your pot or Dutch oven over medium heat.

It is time to burn the curry. Add 1 tablespoon of curry powder to the hot oil. Stir it constantly for about 30 seconds. You are “blooming” it until it smells very fragrant and deepens in color. My granny also said you will know that it is ready when the curry is mixed into the oil.

Toss in your sliced onion and the remaining whole/sliced garlic. Let them sauté for about 20 seconds.

Place the carrot, along with the minced ginger. Let this sauté for about 30 seconds before moving on.

Simmering the Sauce

Pour in the can of coconut milk. Next, pour 1 cup of water into the fish seasoning bowl, swirl it around to rinse off all that goodness, and add that liquid to the pot.

Bring the sauce to a boil. Add a pinch of salt to taste and all your remaining seasonings that you reserved earlier. Cover it and let the sauce come together for about 2 minutes.

Cooking the Fish

Gently place your seasoned fish pieces into the simmering sauce.

Add the remaining scallion, fresh thyme, pimento seeds, and the whole scotch bonnet pepper. Drop in the optional okra and the 1 tablespoon of unsalted butter.

Cover the pot, or leave it slightly ajar so it doesn’t boil over. Let it simmer gently for about 25 minutes. Slowing down the heat at this point really helps keep the fish tender. The fish is done when it is opaque and flakes easily.

Serve

Remove the lid and look at that gorgeous, rich sauce! Serve this hot and flavourful dish immediately!

Leftovers & Storage

This creamy curry fish is delicious fresh, but it also holds up well.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken overnight, making it even richer!
Reheating: Reheat gently on the stovetop over low heat. Use a splash of water or coconut milk if the sauce is too thick. You want to warm the fish through without overcooking it.

This easy Jamaican coconut curry fish hits all the time. It’s all about doing what actually works and getting that balance of spice, sweetness, and creaminess just right. Now that you have this blueprint, you will find making this authentic dish feels easy and calm.

I always recommend serving this over simple white rice to soak up all that incredible sauce.

More Jamaican Recipes