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Caribbean Fish Colombo combines the rich creaminess of coconut milk with exotic spices in this comforting seafood dish. The delicate white fish is gently cooked in an aromatic sauce that balances mild and spicy notes. This simplified version of the classic Antillean recipe brings tropical flavors right to your kitchen.
This dish has become a winter dinner party favorite. The aromatic spices fill the kitchen with warmth, while guests are consistently impressed by how the delicate fish balances perfectly with the spiced coconut sauce.
Essential Ingredients Guide
- White Fish (300g): Cod, haddock or pollock work well. Look for firm, shiny flesh without any odor. Fresh fish should have clear eyes and bright red gills
- Colombo Spice (2 tbsp): This Caribbean spice blend needs to be fresh to release maximum flavor. Store in an airtight container away from light
- Coconut Milk (30cl): Choose premium brands with at least 60% coconut content. Shake well before opening
- Peeled Tomatoes: San Marzano tomatoes offer ideal flesh density and acidity
- Lime: Preferably organic since you'll use the juice for brightness
- Fresh Garlic and Onion: Essential aromatics - choose firm ones without sprouts
Step-by-Step Cooking Guide
- 1. Prepare Aromatics (10 minutes)
- * Dice onion evenly for uniform cooking
* Crush and finely chop garlic
* Roll lime on counter to release juices
* Cut peeled tomatoes into medium chunks, keeping juice - 2. Create Aromatic Base (5 minutes)
- * Heat olive oil in heavy-bottomed pot over medium heat
* Sweat onions until translucent
* Add minced garlic, cook one minute until fragrant
* Maintain gentle heat to avoid burning - 3. Build the Sauce (20 minutes)
- * Toast colombo and curry powder while stirring
* Add tomatoes with juice, simmer 3 minutes
* Pour in lime juice
* Stir in coconut milk gently
* Simmer 15 minutes to meld flavors - 4. Cook Fish (10 minutes)
- * Cut fish into 4-5cm cubes while sauce reduces
* Check sauce consistency, thin if needed
* Place fish pieces carefully in sauce
* Cook 7 minutes on low heat, turning once gently
This recipe comes from time spent in Martinique, where local cooks shared their traditional methods. Their key insight: properly toasting the spices develops essential depth of flavor.
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Timing is Everything
Success depends on proper timing: spices must be toasted but not burnt, fish cooked but not overdone. Experience has shown that even one extra minute can make fish tough and rubbery.
Perfect Pairings
Serve with fragrant basmati or traditional Creole rice. For an authentic touch, include fried plantains on the side.
This recipe transforms simple ingredients into an exotic culinary journey. The coconut milk perfectly balances the spices, creating harmony that appeals to all palates.
Recipe Variations
The recipe adapts well to other seafood. Try combining white fish with shrimp for interesting texture and flavor contrasts.
Storage Tips
Leftovers keep for 24 hours in the refrigerator. Reheat gently over low heat to avoid overcooking the fish. The sauce often develops even better flavor the next day.
Frequently Asked Questions
- → What type of fish works best for a colombo?
- Choose firm white fish like cod, pollock, or haddock. Stay away from delicate fish as they might fall apart when cooking.
- → Where can I buy colombo spice powder?
- You can find colombo spice in the international aisle of your local grocery store, specialty stores, or order it easily online.
- → Can I prepare the colombo ahead of time?
- The sauce can definitely be made in advance. However, for the best results, cook the fish fresh so it remains moist and tender.
- → What’s the best side dish for this coconut fish colombo?
- Traditionally paired with plain white rice, colombo is also amazing with steamed veggies or sweet potatoes.
- → Is the colombo dish spicy?
- While it’s packed with flavor, it’s not inherently spicy. You can easily tweak the heat level by adjusting the curry powder or spice mix.