Caribbean Curry Grouper with Okra Recipe

Curry Grouper with Okra is an example of how easy it is to curry just about any fish. But some fish are better than others when making a fish stew. I find that “meaty” fish like grouper are best suited for cooking this way. That’s because it doesn’t “mash out” easily but instead holds it’s form when cooked. Though that doesn’t mean you should cook it forever! Just sautee the okra and all the vegetables add the coconut milk then simmer the fish until it’s cooked through. Because grouper is a large tropical fish you may find it to be more expensive than local fish at your market. However, it is worth buying it for a special, but easy to make, recipe like this! Your family and friends will be impressed.


Curry Grouper with Okra Recipe


2 ½ lb fresh Grouper
¼ cup Unsalted Butter
1 small Onion, sliced
1 Bell Pepper, sliced
1 Sprig thyme
1 ½ Tbsp Curry powder
1 ½ cup Water
1 tsp salt
½ tsp Black Pepper
3 cups fresh okra trimmed
1 large Tomato, cut in chunks
½ cup coconut milk
1 tbsp Lemon Juice
1 tbsp Tomato Ketchup

Cooking Tip: We used unsalted butter. You can use salted butter you just need to adjust the salt in the recipe accordingly


1. Clean and season grouper with salt and pepper and set aside
2. Melt butter in saucepan
3. Sautee onions, thyme and bell peppers in butter until onions are transparent
4. Stir in curry powder and 1 cup of water
5. Stir in salt, peppers, okra and tomatoes. Cover pan for about 1 minute to “sweat” the vegetables
6. While simmering, stir in coconut milk, lemon juice and ketchup
7. Add grouper to the pan and soup the sauce and vegetables on top. Cover pan and simmer until fish is cooked through

Serve with rice, plantains and salad

Serves 6 to 8

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