Trinidad Curry Fish with Green Mango
Savory fried fish and tangy green mango combine in a warming Caribbean curry sauce.
Ingredients
- 2-3 lb white ocean fish fillets or steak
- 1/2 Lime juiced, for fish wash
- 1 tablespoon Caribbean green seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper divided
- 1/2 teaspoon curry powder for fish seasoning
- 1 cup water reserve from marinade bowl
- 2 cups vegetable oil approx., for frying
- 3/4 cup All-purpose flour for dusting fish
- 2 tablespoon vegetable oil for curry
- 2 tablespoon curry powder for sauce
- 1/2 small onion diced
- 4 cloves garlic minced
- 1/2 medium tomato diced
- 1-2 scallions chopped
- 1/4 Scotch Bonnet pepper seeded, chopped, optional
- 1 large green mango peeled, cut into 1/2-inch pieces
Instructions
- Wash fish with lime juice, rinse thoroughly, and pat dry. Marinate with green seasoning, salt, half the pepper, and curry powder for 1 hour.
- Lightly dust the marinated fish with flour.
- Heat oil over medium-high heat and fry fish 4 minutes per side until golden. Drain on paper towels.
- Discard oil and wipe pan dry. Add the reserved marinade water, setting aside any residual oil.
- Heat 2 tablespoons of vegetable oil; sauté the onion and garlic on low heat until softened.
- Add scotch bonnet, tomato, remaining pepper, and 2 tablespoons of curry powder; cook 3–4 minutes until fragrant.
- Stir in green mango, then add reserved marinade liquid; bring to a boil. Cover and simmer 6–8 minutes until mango is tender.
- Gently add fried fish and scallions, simmering 5 minutes to combine flavors.
- Taste and adjust salt and pepper if needed. Serve hot with rice or roti.
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