Recipe for making tasty Jamaican escovitch fish.
This Caribbean fish recipe hails from Jamaica where it's cooked a little different, but I assure you that this escovitch fish will have you wanting seconds.
1. Heat the oil in a large, deep-sided frying pan or wok. Add the onions, garlic, and ginger and cook for 2–3 minutes over low heat, stirring often, until softened, but not brown. Add the spices and cook for a further 1–2 minutes to release the flavours.
2. Add the tomatoes and continue to cook over low heat for another 2 minutes, until the flesh starts to break down. Add the coconut milk and curry leaves (if using), and bring to a boil. Mix in the spinach and lower the heat, continuing to cook until the leaves have wilted. Baby spinach will take 1–2 minutes, larger leaves will take up to 4 minutes.
3 Add the shrimp, sugar, and a pinch of salt, and cook for a further 2 minutes over high heat, or until the shrimp turn pink on the outside and opaque throughout. Serve with basmati rice or naan bread.
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