STEP 1: Soak dried Gbolo fish in cold water for 2-3 hours, changing water once. This removes excess salt. Drain, examine for bones, and cut into serving pieces.
STEP 2: Heat coconut oil in a large heavy pot over medium heat. Add curry powder and allspice, stirring constantly for 1-2 minutes until fragrant and toasted. Be careful not to burn.
STEP 3: Add chopped onions and bell pepper to the toasted spices. Cook for 8-10 minutes, stirring frequently, until vegetables are soft and golden. The onions should be well caramelized.
STEP 4: Stir in minced garlic, grated ginger, and whole scotch bonnet peppers. Cook for 2 minutes
until very fragrant.
STEP 5: Add chopped tomatoes and cook for 5-6 minutes until they start to break down. Pour in
coconut milk, brown sugar, thyme sprigs, and bay leaves. Bring to a gentle simmer.
STEP 6: Add rehydrated Gbolo fish pieces to the simmering curry. Cover and cook for 20-25 minutes,
stirring gently every 8 minutes.
STEP 7: Meanwhile, rinse rice until water runs clear. In a separate pot, combine rice, coconut milk, kidney
beans, garlic cloves, thyme, and 1 cup water. Bring to a boil, then reduce heat to low, cover, and cook for
18-20 minutes until rice is tender.
STEP 8: Remove bay leaves and thyme stems from curry. Add lime juice and taste for seasoning.
STEP 9: Serve curry over rice and peas with lime wedges and extra scotch bonnet on the side for those who want more heat.