Caribbean Fish Curry
with Chayote & Green Pepper
Cooking time
25 minutes
Servings
2/4
Calories
390 /serving
You’ll see a crisp, green-skinned gourd called chayote in Caribbean food markets. It’s a welcome addition to this sunny slow-carb curry laden with veggies and flaky white tilapia. Exactly what you want to come home to in the middle of the week.
We will send you:
- 2 Sustainably-raised tilapia fillets (BAP-certified)
- 2 Garlic cloves
- 1 Onion (or shallot)
- 1 Green pepper
- 1 Chayote
- 1 Tomato
- 60ml Coconut curry sauce
- 30ml Vegetable demi-glace
- 9g Real Jerk spices (spices, allspice, onion, herbs, cayenne pepper, garlic, cellulose fiber)
Contains: Milk • Mustard • Sulphites • Tilapia
You will need:
Medium pot
Peeler
Salt & pepper (S&P)
2 or 4 tbsp Butter
Total Fat
17 g
Saturated Fat
10 g
Sodium
330 mg
Total Carb
31 g
Sugars
12 g
Protein
34 g
Fibre
8 g
Preparation
Mise en place
- Peel and medium-dice the chayote.
- Halve, core and medium-dice the green pepper.
- Halve, peel and medium-dice the onion.
- Roughly chop the garlic.
- Medium-dice the tomato.
Sauté the vegetables
- In a medium pot, heat 2 tbsp butter (double for 4 portions) on medium-high.
- Add the chayote, green pepper, garlic and onion. Sauté, 2 to 3 min., until beginning to soften.
- Add ¾ of the spices and sauté, 30 sec., until combined.
Start the curry
- To the pot, add the coconut curry sauce, demi-glace and 1 ½ cups water (double for 4 portions); bring to a boil.
- Reduce to a simmer and cook, partially covered, stirring occasionally, 6 to 8 min., until beginning to soften; season with S&P.
Cook the tilapia & finish the curry
- Pat the tilapia dry and halve crosswise, then lengthwise; season with the remaining spices and S&P.
- To the pot, add the tilapia* and tomato. Cook, partially covered, stirring occasionally, 4 to 6 min., until cooked through.
- If the sauce seems dry, gradually add up to ½ cup water (double for 4 portions) until you achieve your desired consistency.
Plate your dish
- Divide the curry between your bowls. Bon appétit!
Celebrating Ontario Indigenous cuisine
Our next collab highlights the rich Indigenous culinary traditions from the lands we know as Ontario. We’re proud to team up with celebrated Chef Joseph Shawana, an Odawa chef from Manitoulin Island and member of the Three Fires Confederacy. Try his Ontario Indigenous-Style Bison Meatballs with Blueberry BBQ Sauce & Red Rice Pilaf, delivered this September.
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
