Jamaican seafood curry
Our slow-cooked dish brings together some of the Caribbean island’s most-loved ingredients – it’s sweet, spicy and sensational!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.slimmingworld.ie.
Cooking tools:
- Chef's knife
- Cutting board
- Grater
- Garlic press
- Peeler
- Measuring spoon
- Measuring cup
- Saucepan
- Stove
- Mixing bowl
- Wooden spoon
- Citrus press
Ingredients
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 5cm piece fresh root ginger, peeled and grated
- 1 medium-hot green chilli, deseeded and finely chopped
- 1 tbsp curry powder* (heat to your taste)
- ½ tsp each ground cinnamon, dried chilli flakes and ground turmeric
- ¼ tsp ground cloves or allspice
- 2 tsp nigella seeds
- 1 level tsp sweetener granules (optional)
- 200g chopped tomatoes
- 200ml reduced-fat coconut milk
- 175g okra, each sliced into 3-4 pieces on the diagonal
- 100g baby spinach, plus a few leaves to serve
- 200g cherry tomatoes, halved
- 200g raw peeled prawns
- 400g skinless and boneless firm white fish fillets, cut into large chunks
- 1 tbsp lime juice
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.
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