There are several variations of curry fish, however, today I will share the fried version. It’s requires a little more work, but totally worth the steps to develop each individual layer of flavour and achieve perfection.
In this version of curried fish, the fish is first marinated with green seasoning and garlic. It is then lightly floured and fried. After frying, the fish is simmered in a fragrant and flavorful curry sauce which develops its flavors from tart green mango, tomato, ochro, pimento peppers and herbs including thyme, scallion, bandhania. The result is fiery (if you so desire), fragrant and rich with flavors. The tender fish and it’s sensational sauce poured over rice, corn, flour or cassava dumplings or boiled ground provisions makes it a filling and gratifying experience.
To wash and season fish
3 lbs fish steaks or small whole fish, (king fish, carite, red snapper, croaker, catfish, cutlass)
Juice of a lemon, to wash fish
3 tbs green seasoning
6 cloves garlic, minced
1 ½ tsp salt
2-3 cups of oil, for frying
6 leaves bandhania
6 cloves garlic
Hot pepper, sliced, to taste
3 pimento peppers, optional
1/3 cup extra virgin olive oil
1 onion, sliced and divided
Hot pepper slices, optional
4 tbs curry powder
½ cup water
½ large green mango, cut into thin strips, optional
4 sprigs thyme
1 tomato, chopped
1 cup ochro, sliced (about 6)
Salt & pepper, to taste
1 scallion, chopped, optional
2 leaves culantro, chopped, optional
Pimento pepper, chopped, optional
1) Clean and rinse fish with cold water and the juice of a lemon; removing scales and other undesirables. If you are using whole fish, cut each fish into two pieces (optional) or make diagonal cuts on the sides. Drain.
2) Season fish with green seasoning (pre made) and salt. Marinate for a minimum of 1 hr or overnight covered in the refrigerator. If you don’t have pre made green seasoning, just make a larger quantity of the seasoning blend below (add 3 scallions if you wish).
3) When ready to cook, remove the seasoned fish from the refrigerator and bring to room temp.
To make the seasoning paste to add during the cooking process, mince bandhania, garlic, hot and pimento peppers in a food processor or mortar and pestle. Set aside.
Heat oil in a wide saucepan over medium heat. Add onion (and hot pepper if using) and cook until edges become brown.
4) Add curry powder, cook for 2 mins and then add ½ cup water and cook for 3-5 minutes until the water has evaporated and the curry is fragrant and grainy.
5) Add mango, if using, remainder of the onion, seasoning paste, hot pepper and stir fry for a minute. Add 1 cup water and cook for another 3-5 minutes or until the mango softens and the water separates from the oil.
6) Add 2-3 cups more of water, salt and stir well to mix. Bring to a boil and add fried fish pieces, okra and tomatoes. Add chopped scallion, pimento and bandhania to finish and test for salt. Do not turn fish, but pour sauce over the fish in a basting motion during the entire process. Bring to a boil, reduce heat and simmer for 7-10 minutes, or until the sauce thickens slightly.
Video Tutorial:How to make Curry Fish and Mango
Recipes and words by Cooking with Ria
I love making people happy and the best way I know how is with food. I believe a plate of food is a catalyst for change and the ultimate expression of love and kindness. I am a Trinidadian (Trini), originally from a small village in Central Trinidad. I moved to NYC more than 25 years ago in search of the American dream. I’ve always made the extra effort to preserve my culture and cuisine and my blog and channel is a result of that passion. I truly hope you enjoy this recipe I’ve spent years perfecting. If you wish to see more of my recipes, join me here the last Wednesday of every month and connect with me on Social Media.
Youtube Channel: CookingwithRia