Kuwaiti Curried Fish
This Caribbean pepper is famous for being the hottest chile pepper in the world. They come in a variety of shapes and colors(yellow, orange,green, red,chocolate). Not only are they extremely hot, but they also have a unique,distinctively fruity flavor.
It is the key ingredient in the popular Jamaican Jerk sauce. The habanero is also widely used in many different types of hot sauces. The popularity of this chile pepper continues to grow and is becoming easier to find on the grocery shelf.
1/2 cup olive oil
1 large onion, finely chopped
1/2 head garlic, finely chopped
1 small habanero chile, finely chopped
1/2 tsp. ginger, finely chopped
1/4 cup tomato paste
2 medium tomatoes, finely chopped
salt and pepper, to taste
1/2 tsp. turmeric
1/4 tsp. cardamom
1/2 tsp. cumin
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cayenne
1 cup water
2 large fish fillets, any kind, cut into pieces
Heat the oil in saucepan over medium heat, then add the onions, garlic, habanero chile and ginger. Saute until the ingredients are golden brown and add the tomato paste and tomatoes.
Reduce the heat and simmer for 5 minutes, then stir in the salt, spices and water. Cook the ingredients for about 25 minutes. Add the fish and simmer in the sauce until the fish separates with a fork. The time varies with the type of fish you are using. Serve the curried fish over rice.
Yields 4 servings.
Recipe adapted from From the Lands of Figs and Olives by Salloum and Peters.