Curry Smelts Recipe
This curry smelts recipe features crispy fried smelts simmered in a rich Caribbean curry gravy with roasted geera, garlic, onion, and bold island spices. A comforting seafood curry perfect with rice or hot Sada roti.
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.
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Notes
Frequently Asked Questions
What are smelts and how do they taste?
Smelts are small oily fish with delicate flesh and a mild flavor. When fried, they become wonderfully crisp while still staying tender enough to absorb rich curry sauces.Can I use another fish instead of smelts?
Yes. Small sardines, anchovies, or whitebait can work well in this curry smelts recipe. Cooking times may vary depending on the size of the fish.Why fry the smelts before adding them to the curry?
Frying the smelts first helps them maintain their shape and texture while simmering in the curry sauce. It also adds another layer of flavor.Is scotch bonnet pepper necessary?
Scotch bonnet pepper gives the dish authentic Caribbean heat and flavor, but you can substitute any spicy pepper you prefer and use as much or as little as you can handle.What is the best way to serve curry smelts?
Curry smelts are excellent served with steamed rice or hot sada roti for soaking up the rich curry gravy. Tried this recipe?Let us know how it was!