Spicy West Indies Fish Food

SPICY WEST INDIES FISH

Steps:

• Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish.
• Remove the fish, reserving the juice.
• Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended.
• Place each fish fillet on an individual sheet of aluminum foil.
• Coat each fillet with the spice mixture.
• Sprinkle a tablespoon of the lime juice over each piece of fish.
• Wrap each fillet tightly in the foil.
• Remove the rack from the grill and lightly oil it with vegetable oil where the fish will placed.
• Make a fire in the grill and heat the coals until they become somewhat white with ash.
• Place the fish packets on the grill and cook for 5 minutes.
• Turn the fish packets and cook for another 3 minutes.
• Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.

SPICY WEST INDIES FISH

Steps:

• Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish. Remove the fish, reserving the juice. Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended. Place each fish fillet on an individual sheet of aluminum foil. Coat each fillet with the spice mixture. Sprinkle a tablespoon of the lime juice over each piece of fish. Place a mound of onion on the top of each fillet. Wrap each fillet tightly in the foil.
• Remove the rack from the grill and lightly oil it with vegetable oil where the fish will be placed. Make a fire in the grill and cook for 5 minutes. Turn the fish packets and cook for another 3 minutes. Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.

INDIAN-SPICED FISH CAKES

Steps:

• Boil the potatoes. Meanwhile, dry-fry the cumin seeds for a couple of secs in a large non-stick frying pan. When soft, drain the potatoes, return to the saucepan, add the cumin, onions, chilli and coriander with plenty of seasoning, then mash well. When cooled a little, beat in 2 tbsp of the egg, then carefully stir through the salmon. Shape into 4 rough cakes, then coat in flour. If freezing, freeze on a baking sheet until solid, then pack up.
• In the frying pan, melt the butter with the oil. Fry the cakes for about 2 mins each side until golden. Serve with the mayo, raita (recipe below) or mango chutney and some salad leaves.

WEST INDIAN SPICED AUBERGINE CURRY

Steps:

• Mix the dry spices and 1 tsp salt together in a bowl and set aside.
• Slice the aubergine into 1cm rounds, then score both sides of each round with the tip of a sharp knife. Rub with the spice mix until well coated (you should use all of the mix), then transfer to a board. Put 150ml water in the empty spice bowl with the tomato purée, chilli, ginger and sugar. Set aside.
• Heat the oil in a large non-stick frying pan over a medium heat and arrange the aubergine in the pan, overlapping the rounds if needed. Fry for 5 mins on each side, or until golden. Add the liquid mix from the bowl, bring to a simmer, cover and cook for 15-20 mins, turning the aubergine occasionally until it's cooked through. If it seems dry, you may need to add up to 100ml more water to make it saucier. Season.
• Scatter over the spring onions and coriander, and serve with rice, yogurt, roti and lime wedges for squeezing over.

SPICY WEST INDIES BBQ MARINADE/SAUCE

Steps:

• Combine all ingredients and let sit to blend for about 30 minutes.
• Use as a marinade/grilling "sauce" for fish, chicken, pork or even vegetables.