Best Rundown Jamaican Codfish Curry Recipes

JAMAICAN SALTFISH RUNDOWN (RUNDUNG)

Jamaican Saltfish Rundown (Rundung) image

Don't sleep on how tasty saltfish rundown is because of how it looks. This dish is the definition of "looks can be deceiving."

Provided by Lesa

Number Of Ingredients 10

Ingredients

2 Cups Homemade coconut milk (canned coconut is an option)
250 g Saltfish
25 g Yellow onion (chopped)
1 Garlic clove (crushed)
50 g Bell pepper (chopped)
15 g Scallions (chopped)
3 Sprigs thyme
4 Pimento berries (allspice)
3 g Scotch bonnet pepper (Seed removed and finely chopped)
15 g Tomato (chopped)

Steps:

First, wash away all the excess salt from the saltfish and soak it in cold water overnight. If you are using boneless, skinless fish, you only need to soak for 2 to 3 hours. Change the water several times.
Pour away the water from the saltfish and place it in a saucepan with fresh water and boil for 15 to 20 minutes. Boneless saltfish won't need this much time.
Pour away the boiled water and wash the saltfish in cold water to cool it. Remove the saltfish skin/fish scale and debone. Flack the saltfish and put it aside.
In a saucepan on high heat, put the coconut milk to cook for 20 to 25 minutes, until you can see the coconut oil separating from the custard.
Stir in all the other ingredients to the coconut milk.
Cook for another 10 minutes until the bell pepper softens. Stir consistently to prevent burning.

Nutrition Facts : Calories 80 kcal, ServingSize 200 g, Carbohydrate 2 g, Protein 0.3 g, Fat 0.1 g, SaturatedFat 0.01 g, Sodium 1 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 0.03 g

RUNDOWN (JAMAICAN CODFISH CURRY)

Rundown (Jamaican Codfish Curry) image

From Bittman's, "The Best Recipes of the World". He suggests serving this with coconut rice. He also suggested coconut rice with beans, but I think that would be a complete meal in itself. You can garnish this fish dish with chopped fresh cilantro, if desired. Cooking time includes the one hour that is recommended for resting the fish before cooking.

Provided by Debbie R.

Categories Caribbean

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2-2 lbs cod fish fillets (or redsnapper, seabass or other white-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

Steps:

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.
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.
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.