My Guyanese Clasic Curry green pease and Fish eggs in Coconut Milk

fish eggs

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu provides a similar texture while being plant-based.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

Peel 4 coconuts and extract the jelly and water.

Blend the flesh of the coconuts with 4 cups of cold water to make coconut milk.

Sieve the blended mixture to extract about 3.5 cups of coconut milk, using 2 cups for the recipe and freezing the rest.

Soak Atlantic cod fish eggs in lime juice to remove rankness.

Heat cooking oil in a pan until hot, then fry the curry paste to release flavors.

Add chopped scallions, hot pepper, onion, and garlic to the curry paste and fry for 2-3 minutes until caramelized and translucent.

Gently fry the fish eggs in the curry paste for about 1 minute on each side, being careful not to overcook them.

Add the coconut milk and green pigeon peas to the pan, cover, and let simmer.

After about 2 minutes, stir the mixture and add salt and black pepper to taste.

Add chunks of green mango to the mixture, adjust seasoning if necessary, and cook for an additional 4 minutes until the sauce thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens