I was lucky to have visited Barbados a few years back and hanged out in Oistins a famous eating and drinking spot in Bridgetown its capital. The food there was incredible and so fresh. Whilst there I sampled flying fish one of the staples and even lion fish which are taking over the nearby reefs and are enemy no 1 on the island. This curry was my favourite though which I used to devour with some roti bread. I’ve beefed it up a bit by adding some prawns but its pretty authentic. The only thing that’s missing is the sun, sea and sand and nearby Miami beach but you can’t have everything – enjoy.

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Servings: people
Ingredients
  • 240 grams Red Snapper 2 fillets 3.43)
  • 100 grams Prawns good handful 1.01)
  • 1 whole Onion peeled & sliced 0.13)
  • 4 cloves garlic peeled & minced 0.12)
  • 1 whole Red Pepper seeded & chopped 0.40)
  • 1 Tin Tomatoes 0.35)
  • 13 grams Tomato puree tablespoon 0.03)
  • 1 Tin Coconut milk 0.79)
  • 5 grams Cinnamon stick or teaspoon 0.11)
  • 5 grams All spice teaspoon 0.10)
  • 5 grams Chilli Flakes teaspoon 0.04)
  • 13 grams Curry powder tablespoon 0.16)
  • 5 grams Salt teaspoon 0.01)
  • 5 grams Black pepper teaspoon 0.16)
  • 10 grams Sugar 2 teaspoons 0.01)
  • 1 whole Lime zest & juice 0.30)
  • 13 ml Vegetable oil 0.02)

Recipe Cost:
Serving Cost:
Prep Time: 15
Cook Time: 30 minutes

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