Trinidad Curry Fish with Mango

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: serrano pepper

Jalapeños provide heat with a milder flavor.

Clean and wash the fish thoroughly.

Season the fish with green seasoning and marinate for a minimum of one hour or overnight in the refrigerator.

Bring the marinated fish to room temperature.

Coat the fish in flour, shaking off any excess flour.

Heat oil in a wide saucepan until hot.

Fry the floured fish pieces in the hot oil until golden brown on both sides; they do not need to be fully cooked as they will finish cooking in the curry sauce.

Remove the fried fish and place on a paper towel to drain excess oil.

Heat oil in the same wide saucepan.

Add a quarter of the onion, garlic, and pieces of hot pepper; cook until the edges become golden brown.

Add about four tablespoons of curry powder and cook until fragrant and grainy.

Add about half a cup of water and continue cooking to develop flavors and remove the raw taste of the curry.

Once the liquid has evaporated, add the mango, the remaining onion, a few hot cherry peppers, the seasoning paste, and a few sprigs of thyme; coat everything in the curry.

Add a cup of water and allow it to cook to marry the flavors and soften the mango.

Add two to three more cups of water to create the curry sauce for the fish.

Season with salt and freshly ground black pepper, stirring to combine.

Gently add the pieces of fish into the liquid and let it come to a simmer.

If needed, add half a cup more water to ensure the fish is covered.

Add chopped tomatoes and sliced okra, bring to a boil, then reduce the heat to a simmer for about seven to ten minutes without stirring the fish.

Baste the fish with the curry sauce as it simmers until the mango is tender and the sauce thickens slightly.

Adjust seasoning with more salt if required.

Turn off the heat and note that the fish will continue to absorb the sauce as it cools.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens