Here’s another one of those dishes I disliked as a young fella on the islands, but as an adult it definitely hits the spot when I’m looking for something warm and comforting. Especially when I’m not too lazy to make hot Sada Roti. I’m sure this combination of mango and fish came about as a means of stretching the dish when one didn’t have a lot of fish and a few people to feed. Plus the tartness of the green mango works well with the curry base as well.
You’ll Need…
2-3 lbs fish (white ocean fish)
1/2 lime (for washing the fish)
1 tablespoon Caribbean Green Seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper (divided)
1/2 teaspoon curry powder (for seasoning the fish)
1 cup water
oil for frying the fish (about 2 cups veg oil)
3/4 cup all purpose flour
2 tablespoon veg oil
2 heaping tablespoon curry powder
1/2 small onion
4 cloves garlic
1/2 medium tomato
2 scallions
1/4 scotch bonnet pepper
1 large green mango (cut into pieces)
Season the cleaned/washed fish with the Caribbean Green Seasoning, salt, 1/2 the black pepper and the 1/2 teaspoon curry powder. Allow it to marinate for an hr, then lightly dust in the flour and fry on each side for about 4 minutes each. Set aside to drain on paper towels. I gave each fish a couple cuts on the thickest part of the belly to help the marinade get in and to help in cook evenly. (wash the fish with cool water and the juice of the lime, before you begin)
In the same bowl you marinated the fish, add the water and swish around to pick up any remaining marinade. Set aside. Wash and cut the mango (I discarded the seed) into 1/2 inch thick pieces.
In another wide pan heat the 2 tablespoon veg oil, then add the diced onion and garlic.. reduce the heat to low so you don’t burn the garlic. Add as much Caribbean Sunshine (Scotch Bonnet pepper) as you think you can handle and stir well. heat low.
With the heat still on low, add the remaining black pepper and the curry powder. Stir well. Cook on low for 3-4 minutes to cook off any raw curry taste.
It will go clumpy, darker in color and your kitchen will have the lovely aroma of the spices which makes up a good curry powder. Add the pieces of mango and stir well to coat. Then go in with the water we reserved in the bowl we seasoned the fish in. Turn up the heat and bring to boil. Then reduce to a simmer and cook with the lid on for 6-8 minutes.
The mango should be somewhat tender at this point (cook longer if you want it more tender), push things around and add the previously fried fish to the pot. be gentle as we don’t want to break the fish. Try to spoon on some of the gravy over the fish to coat it. Add a bit more water if you need. Top with the scallions and diced tomato, then simmer with the lid on the pot for 5 minutes.
Taste for salt and adjust accordingly. The mango should be tender and you should have a lovely curry sauce/gravy to eat with your steamed rice, roti or boiled ground provision. Please be mindful that the fish I used had bones.. you may use boneless fish pieces if you want. As mentioned in the video, I completely forgot the name of the fish I used, but I do know it’s an ocean fish (white).
I do hope you give this curry fish with pieces of tender green mango a try. The flavor will be unlike any curry dish you’ve ever had.
Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2
Talkari or talcarie is a term used to describe a curry or side dish on the islands, and is East Indian in origin. Mango talkari (my mouth still waters as I recall my school boy days) or Mango Amchar was sold by vendors just outside the gates of my primary and secondary school. At breaks it would be a mad dash to fork out your 50 cents daily allowance to grab a pack of this spicy mango snack. There were times that the vendor would use too much pepper in it’s creation and you’d be gasping for air with the heat, by the time you’d be back in English Lit class.
