Rundown (jamaican Codfish Curry)

Total Time: 1 hr 35 mins Preparation Time: 5 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 1 1/2-2 lbs cod fish fillets (or redsnapper, seabass or other -fleshed fish, in two pieces)
• 2 tablespoons corn oil (or any oil that's neutral)
• 3 garlic cloves, minced
• 1 large onion, chopped
• 1 chile (stemmed, seeded and minced...or to taste)
• 1 teaspoon black pepper
• 1 1/2-2 cups coconut milk
• 1 cup chopped tomato (with its juice)
• 1 lime, juice of

Recipe

• 1 lightly salt both sides of the fish. put in the fridge for about an hour; no less than 30 minutes and no more than 24 hours.
• 2 put oil in a deep skillet over med-high heat for one minute. add garlic, onion, chile and pepper. cook, stirring occasionally, until the onion softens, about 5 minutes. stir in coconut milk and tomato; bring to a boil. cook, stirring occasionally, until the mixture reduces by half.
• 3 rinse the fish; add it to the pot. adjust heat so that mixture bubbles steadily but not violently. fish should be done in about 10 minutes. if you put a thin-bladed knife through it, it should meet little resistance. add lime juice.