How to make Curry Fish | Fish Curry | Trini and Guyanese blend

Wash the butter fish and prepare it for seasoning.

In a bowl, mix together green seasoning, garlic, black pepper sauce, paprika, salt, ketchup, and curry powder to make a paste.

Coat each piece of fish nicely in the seasoning paste.

Let the seasoned fish sit for 20 to 30 minutes before frying.

Dry the boiled eggs to prevent splashing when frying.

Heat oil in a pan and fry the dried boiled eggs until nice and light brown.

Remove the fried eggs and set them aside for later use.

Coat each piece of fish lightly in dry flour.

Fry the coated fish until golden brown and crispy.

In a clean pan, heat oil and add chopped onion and hot pepper, sautéing until the onion turns brown on the edges.

Add curry powder and a little salt to the sautéed onion and pepper mixture.

Cover the pan and allow the mixture to cook until it becomes grainy.

Add chopped tomatoes and green mango to the pan, cover, and cook on low heat for a few minutes.

Add okra to the curry mixture and let it absorb the flavors for about two minutes.

Pour in boiling water to create the sauce, adjusting the thickness to personal preference.

Once the okra is soft, gently add the fried fish pieces to the sauce.

Add chopped parsley, scallions, and the fried boiled eggs to the pan.

Gently turn the fish and other ingredients to combine without breaking the fish pieces.

Cover the pan and cook on low heat for a few minutes to allow the flavors to meld.

Equipment Needed

Spice Level: