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.
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)
Method · 45 min
- 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.
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.
