Marinate for a minimum of 1 hr or overnight, covered in the refrigerator. Season fish with green seasoning (pre-made) and salt. If you are using whole fish, cut each fish into two pieces (optional) or make diagonal cuts on the sides. Water and/or coconut milk to create sauceĬlean and rinse fish with cold water and the juice of a lemon removing scales and other undesirables. ½ large green mango, cut into thin strips, optional.2 1/2 – 3 lbs fish steaks or small whole fish, (king fish, carite, red snapper, croaker, catfish, cutlass, sea bass).The tender fish and its sensational sauce poured over rice, corn, flour, cassava dumplings or boiled ground provisions makes it a filling and gratifying to all the senses The result is fiery (if you so desire), fragrant, and rich with flavors. After frying, the fish is simmered in a fragrant and flavorful traditional curry sauce, which develops its flavors from tart mango, tomato, ochros, herbs including thyme, scallion, culantro and Caribbean seasoning peppers. In this version of curried fish, the fish is first marinated with fresh herbs and garlic. This recipe requires a little more effort, but totally worth the steps to develop each layer of flavor and achieve perfection. See my Version that does not require frying here. There are several variations of curry fish today I will share the fried version. I don’t know if this was to mamaguy his wife, but as you will see at the end of the video on YouTube he cleaned up his plate. He even went as far as to say that this is the best fish he has ever eaten. This is the recipe that made my husband overcome his dislike for curry fish. Jump to Recipe Jump to Video Print Recipe
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