Caribbean style fish curry with plantain

I've never cooked Caribbean food, in fact I've haven't even eaten much of it. So I have to begin with the proviso that I am most definitely no expert.

So, that said, this meal started with the plantain. I've never cooked that before, either, but I'm always looking to try new things, and plantain sounds like quite a good sort of carb - high in starch and low in fructose. So I planned to fry it, sliced, in coconut oil. I thought I'd do some sort of curry to go with it, and given the plantain, I thought it would be appropriate to make it a Caribbean-style curry. So I after a few look-ups I made up a sort of jerk seasoning mix - cloves, cinnamon, nutmeg, chilli, thyme - and used this for a curry base with onions, coconut and tomato paste, in which I cooked some white fish.

I can't say how authentic this was. I think it was a bit too sweet; I should have used allspice, but I didn't have any. Perhaps a bit more chilli would have helped, too. All the same, it was pretty good.