Go Back
Jahmu Coconut Fish Curry, Turmeric, Ginger, Chai

Jahmu Coconut Fish Curry

Prep Time 10 mins
Cook Time 20 mins
Course Main Course, Side Dish


  • 2 lbs Fish, cut into cubes preferably a firm, thick white fish such as cod, striped bass, tautog, grouper, trigger fish or snapper
  • 3-4 Onions, chopped approx. 1 lbs
  • 2-4 Carrots, sliced
  • 1 Red Pepper
  • 1 Sweet Potato or Ripe Plantain
  • 1 can Coconut Milk 8 oz
  • 2 Tbsp Jahmu Caffeine Free Turmeric Chai
  • ½ tsp Red Pepper Flakes
  • 1-2 cups Water or Stock
  • Olive Oil


  • Chop onions into pieces no bigger than 1” X 1”; saute in olive oil in large pan (ideally with a top to use later). Add more oil and stir to keep from burning.
  • Slice carrots on an angle, approx. ⅛” thick slices. Add to saute pan.
  • Slice pepper into ½” wide slices and chop into thirds and add to saute pan.
  • Cube up the sweet potato or slice up the ripe plantain and add it in. Add more olive oil if necessary.
  • Add coconut milk, red pepper flakes and Jahmu. Add water or stock to submerge vegetables. (If you prefer your curries more like a soup add more liquid.)
  • Cover and steam for about 5-8 minutes or until sweet potatoes (or plantains) and carrots can be punctured with a fork.
  • Add fish and simmer until fish breaks apart with a fork and is cooked through (approx. 5 minutes but depends on thickness.)
  • Add some cayenne pepper if you like it spicier.
  • Serve along with rice and a salad.
Keyword curry, fish, ginger, Jahmu, onions, peppers, turmeric