2 Tablespoons Butter
4 Big Escallions, Roughly Chopped
2 Cloves Garlic, Minced
4 Tablespoons Curry Paste
2 Pkgs Powered Coconut Milk
2 Cups Water
½ Cup Cooking Sherry
2 Tablespoons Fresh Lime Juice (2 Jamaican Limes)
¼-½ teaspoon Scotch Bonnet Pepper Sauce (I use Blow Fyah by Stush in the Bush cause I can’t live with out it)
1-2 teaspoons Ginger, Minced
6 Lionfish Filets or 3 Lionfish
dash of salt
This picture of ingredients (right) was taken with curry powder, but I actually use curry paste (left) in this recipe. Both can be used but I do not know what the exact measurements for curry powder would be. I think it is a bit stronger than curry paste.
Pour the powered coconut milk into 2 cups of water, mix, set aside. Chop up the veggies and de-seed the limes.
Melt the butter in a large skillet over medium heat and add in the and garlic. Cook for a minute. Add in the curry paste and the thickened top layer of the coconut milk and stir until really fragrant, another minute.
Pour in the rest of the coconut milk along with the sherry, lime juice, scotch bonnet pepper, salt, and ginger. Bring to simmer over medium-low heat for 10 minutes to let the flavors infuse.
Add the lionfish and increase heat until a soft boil starts.
Let the curry boil softly for about 8 minutes, or until the lionfish is fully cooked and the sauce is desired consistency (you have the option to add more water as needed). Make sure to sir the curry rundown often so it does not burn on the bottom.
Put the lionfish on plates and pour sauce over top. Serve with rice or Warm Pap Chow Salad.