My first encounter with smelts is not this curry smelts recipe, but rather smelts fried crisp with simple salt and black pepper seasoning. Early spring in Hamilton means going fishing for smelts in Lake Ontario with my previous wife’s grandfather (RIP PaPere). For this Caribbean fella, those chilly nights along the shoreline feel brutal. After hours of fishing with no luck one night, some Portuguese fishermen farther down from us shared fried smelts they caught the night before and packed along for dinner. That first bite has stayed with me ever since. It reminded me of home, and the ‘fry dry’ herrings mom would make and serve with Dhal and rice.
This curry smelts recipe goes into rotation every season after that. Seasoned in a rich Caribbean marinade, the smelts are fried crisp before being added to a luscious curry sauce and simmered until they absorb the divine curry gravy. The scent of roasted geera, curry powder, garlic, and onion cooking away fills the kitchen with the sort of warmth only true comfort food can bring.
If you recall, I shared my version of Crispy Fried Smelts a few years back, and you’ll notice similarities with both of these recipes in the Zesty Caribbean Pan Fried Sardines I shared back in 2013.
Ingredient Guide
Smelts Small delicate fish that fry up crisp while still absorbing the rich curry sauce beautifully.
Lime or lemon juice Traditionally used to wash and brighten the fish before seasoning.
Salt Helps season the smelts and balance the curry flavors.
Black pepper Adds mild heat and earthy depth to the marinade and curry sauce.
Caribbean green seasoning Brings fresh herbal flavor and authentic Caribbean character to the dish.
All-purpose flour Creates a light crust that helps the smelts fry crisp and golden.
Vegetable oil Used for frying the fish and building the curry base.
Onion Adds sweetness and body to the curry gravy.
Garlic Gives the dish savory depth and aroma.
Scotch bonnet pepper Adds Caribbean heat and fruity pepper flavor.
Anchar masala Contributes tangy roasted spice notes common in Caribbean curry dishes.
Ground roasted geera (cumin) Delivers deep earthy warmth and enhances the curry base.
Curry powder Forms the backbone of the curry gravy with bold island flavor.
Water Helps create the sauce while carrying the reserved marinade flavors into the curry.
Cilantro or coriander Freshens the finished dish with herbal brightness.
Shopping Made Easy
- Smelts are usually available during spring at seafood markets near the Great Lakes region.
- Caribbean green seasoning can be purchased bottled at many West Indian grocery stores.
- Anchar masala and roasted geera are commonly found in Caribbean supermarkets.
- Green scotch bonnet peppers offer a gentler heat and unique flavor compared to ripe peppers.
- Fresh smelts should smell clean and have firm flesh with bright eyes.
Cooking Notes from the Kitchen
- Frying the smelts before adding them to the curry helps them hold together while simmering.
- Roasting the curry spices in oil helps release their natural aroma and flavor.
- Using the reserved marinade water adds another layer of flavor to the curry sauce.
- If you prefer a thinner curry sauce, add a bit more water near the end of cooking.
- This curry smelts recipe pairs beautifully with hot sada roti or steamed rice.
Curry Smelts Recipe
Ingredients
- 1 1/2 lbs smelts
- 1 lime or lemon juiced
- 1 teaspoon salt
- 1 teaspoon black pepper divided
- 1 1/2 tablespoons Caribbean green seasoning
- 3/4 cup all-purpose flour
- 2 cups vegetable oil
- 1 1/2 tablespoons vegetable oil
- 1 small onion diced
- 6 cloves garlic smashed
- 1 scotch bonnet pepper
- 3/4 tablespoon anchar masala
- 3/4 tablespoon ground roasted geera cumin
- 2 tablespoons curry powder
- 2 cups water
- 2 tablespoons chopped cilantro or coriander
Instructions
- Wash the smelts with the juice of the lime or lemon and rinse with cool water. Drain well.
- Season the smelts with the salt, half of the black pepper, and the Caribbean green seasoning. Mix well to fully coat the fish .
- Prepare your frying station with the flour in a bowl, a paper towel-lined plate, and a wok or deep pan with vegetable oil heated for frying.
- Dust the seasoned smelts lightly in the flour and fry for 5 to 7 minutes until golden and crisp. As they fry, the kitchen will immediately remind you why simple seafood dishes are often the most satisfying. Drain and set aside.
- Pour the water into the same bowl used to season the smelts and reserve, so none of that flavor goes to waste.
- Once all the smelts are fried, heat the remaining vegetable oil in a saucepan on medium heat. Add the onion, garlic, and scotch bonnet pepper and cook for 1 minute until fragrant.
- Add the roasted geera, anchar masala, remaining black pepper, and curry powder. Reduce the heat to low and cook for about 4 minutes, stirring occasionally to toast the spices evenly and release their aroma. The scent of the spices cooking away will perfume the entire kitchen with that unmistakable Caribbean warmth.
- Add the reserved water (with rememnts of marinade) to the pot and bring the heat back up to medium-high. Allow the curry sauce to reduce by about 25 % and deepen in color and flavor.
- Add the fried smelts back to the pan and spoon the curry sauce over them to coat evenly. Simmer for 3 to 4 minutes until the sauce thickens and the smelts absorb that rich Caribbean curry goodness. If the sauce becomes too thick, add a bit more water.
- Taste and adjust the salt to your liking. Finish with the chopped cilantro or coriander and serve warm with coconut rice or hot sada roti for the full experience. Were I still based in Trinidad and Tobago, I'd use chopped Chadon Beni (culantro) instead of the cilantro.
