Trinidad Curry Fish with Green Mango

This is one of those dishes I didn’t care for as a young fella growing up in the islands, but now, as an adult, it hits the spot when I’m craving something warm and comforting. Especially if I’m not too lazy to whip up some hot Sada Roti to go with it. I imagine this combination of green mango and fish came about as a way to stretch the meal when there wasn’t much fish but a few mouths to feed. The tartness of the green mango balances beautifully with the rich curry base, making it a clever and satisfying island favorite.

This Trinidad Curry Fish with Green Mango is a zesty, Caribbean-inspired dish that showcases bold island flavors in a vibrant curry sauce. Tender white fish segments are marinated in aromatic spices, lightly fried, and then simmered alongside tart green mango in a rich, tomato-curry broth. With its balance of savory, tangy, and spicy notes, this recipe offers tropical authenticity and makes a compelling centerpiece for any dinner, especially when served over fluffy rice or with warm roti.

Ingredient Guide

• White Fish: A meaty, mild-flavored ocean fish that holds up well to frying and curry.
• Lime Juice: Used to wash the fish—it tenderizes and removes fishiness.
• Caribbean Green Seasoning: A flavor-packed herb blend essential to West Indian cooking.
• Salt & Black Pepper: Basic seasonings that enhance both the fish and curry sauce.
• Curry Powder: Added in two stages to provide depth without overpowering the fish.
• All-Purpose Flour: Lightly coats the fish to form a crisp exterior when fried.
• Vegetable Oil: Used for frying and sautéing ingredients quickly.
• Onion & Garlic: Build the flavorful base of the curry.
• Scotch Bonnet Pepper: Adds authentic Caribbean heat; adjust to taste.
• Tomato: Adds freshness and body to the curry sauce.
• Green Mango: Tart and firm, it balances the savory curry nicely.
• Water: Used to capture residual marinade and create the curry broth.
• Scallions: Added at the end for brightness and visual appeal.

Shopping Made Easy

• Choose firm, white fish fillets; sea bass, snapper, or grouper work well.
• Green (unripe) mango is key for its tart flavor; find them in Caribbean markets.
• Caribbean green seasoning is sold bottled or in spice shops. Look for blends featuring fresh herbs, garlic, and pepper.

Cooking Notes from the Kitchen

• Do a lime wash: Rinsing the fish with lime juice and rinsing afterward helps remove any sea flavor.
• Score the fish: Make a few slashes on the fish belly to help the marinade penetrate and ensure even cooking.
• Fry carefully: Maintain a medium-high oil to get a crispy exterior yet fully cooked interior.
• Reserve the marinade water: Use it to start your curry. This adds flavor without waste.
• Cook the mango gently: Let it simmer just until tender but not mushy. This maintains its bright, tart flavor.

Can I use a different pepper if I don't want heat?

Yes, omit the Scotch bonnet or use a mild chili to keep the flavor with less spice.

What does green mango add to the recipe?

It offers refreshing tartness and a firm texture that balances the richness of the curry.

Can I prepare this in advance?

You can fry the fish and make the curry sauce ahead, then reheat together to assemble just before serving.

What should I serve it with?

This dish is excellent over steamed rice, roti, or boiled provisions to soak up the tangy curry.