Caribbean Curry

Made with Wild Tusker ™
Coconut Milk Powder

Serves 4-6 servings


  • 800g white fish
  • 3 tablespoons unsalted butter
  • 1 onion diced
  • 4 carrots
  • 500g potatoes cubed
  • 1 1/2 low sodium vegetable broth
  • 2 tablespoons Caribbean medium curry power
  • 2 tablespoons dried thyme
  • 1 tablespoon garlic powder
  • Pinches of Cayenne pepper
  • 1/2 cup of coconut milk powder

Optional: Red bell pepper diced, Coriander for taste and garnish

  • Serve with 2 cups of dry basmati rice (cooked)


  1. In a pot, fry onions until golden brown
  2. Add carrots and potatoes to the onions and fry it.
  3. Meantime cook the rice and put it aside
  4. To the vegetables, stir in all the ingredients: vegetable broth, curry powder, thyme, garlic powder, cayenne pepper and coconut milk powder and the fish.
  5. Reduce fire and cook covered until vegetables are ready and fish is falling apart.
  6. In the last moment add peppers (optional) and cook only for 1 more minute.
  7. Serve the stew over cooked rice
  8. Sprinkle with chopped spring onions or coriander.