Get ready to embark on a culinary adventure that will transport your taste buds straight to the vibrant shores of Jamaica! This Jamaican Curry Goat with Sky Juice and Flying Fish is not just a meal; it’s an experience filled with rich flavors and tantalizing aromas that will have your friends and family begging for more. Imagine tender goat meat marinated in a blend of aromatic spices, simmered to perfection, and complemented by succulent flying fish and refreshing coconut water. Whether you're hosting a special dinner or simply craving something extraordinary, this recipe is your ticket to a delicious getaway. Dive into the full recipe and unlock the secrets to this mouthwatering dish!
Ingredients
- 2 pounds goat meat, cubed
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 2 cups water
- 1 pound flying fish
- 1 cup coconut water
- Salt and pepper to taste
Instructions
- Prepare the goat meat by trimming excess fat and cutting into 1-inch cubes. Pat the meat dry with paper towels to ensure proper browning.
- In a large mixing bowl, combine the goat meat with curry powder, salt, and black pepper. Massage the spices into the meat thoroughly and let marinate for 30 minutes at room temperature to enhance flavor absorption.
- Heat a large heavy-bottomed pot or Dutch oven over medium-high heat. Add a small amount of oil and brown the marinated goat meat in batches, ensuring each piece develops a rich, golden-brown crust. Remove browned meat and set aside.
- In the same pot, sauté chopped onions and minced garlic until translucent and fragrant, approximately 3-4 minutes. Scrape up any browned bits from the bottom of the pot.
- Return the browned goat meat to the pot, add thyme, and pour in water. Bring to a boil, then reduce heat to low, cover, and simmer for approximately 1 hour and 20 minutes until the meat becomes tender and almost falling apart.
- While the goat is simmering, prepare the flying fish by cleaning and cutting into bite-sized pieces. Season lightly with salt and pepper.
- During the last 15 minutes of cooking the goat, add the flying fish pieces to the pot, gently stirring to incorporate.
- Pour in the coconut water and adjust seasoning with additional salt and pepper if needed. Allow the flavors to meld together for the final 10 minutes of cooking.
- Remove from heat and let the dish rest for 10 minutes before serving. This allows the flavors to further develop and the sauce to slightly thicken.
- Serve hot, preferably over steamed rice or traditional Jamaican rice and peas, garnishing with fresh thyme or chopped parsley if desired.
Tips
- Marinate for Maximum Flavor: For an even deeper flavor, consider marinating the goat meat overnight in the curry powder, salt, and pepper. This will enhance the taste and tenderness of the meat.
- Browning is Key: Don’t rush the browning process! Taking the time to properly brown the goat meat will add a rich depth of flavor to your dish.
- Control the Heat: If you prefer a milder dish, adjust the amount of curry powder to suit your taste. You can also add a dash of coconut milk for a creamier texture.
- Fresh Ingredients: Use fresh thyme and garlic for the best flavor. Fresh herbs can elevate your dish significantly compared to dried ones.
- Rest Before Serving: Allowing the dish to rest before serving helps the flavors meld beautifully, resulting in a more harmonious taste.
- Perfect Pairings: Serve your Jamaican Curry Goat with steamed rice or traditional rice and peas to soak up all that delicious sauce. A side of fried plantains can also complement the meal wonderfully!
Nutrition Facts
Calories: 271kcal
Carbohydrates: 5g
Protein: 34g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 77mg
