Support Village Voice News With a Donation of Your Choice.
INGREDIENTS
- 20 small hassar fish (about 4-5in) or 10 large
- 2 limes
- 1 tbsp salt
- 5 tbsp green seasoning
- 2 heaping tbsp +1 tsp curry powder
- 3 heaping tbsp + 1 tsp garam masala
- 4tbsp water to make masala paste
- 1 tbsp tomato paste or 1 small fresh tomato, chopped
- 4 tbsp oil
- 3-4 wiri wiri pepper or 2 scotch bonnet
- 4 cups freshly squeezed coconut milk (see note if using canned)
- 5 (2inch) pieces green, unripened mango
- 2 tsp salt (adjust to taste)
- 2 medium potatoes peeled and chopped small
OPTIONAL
- Handful okra, if desired
- 4-5 saijan (drumsticks)
INSTRUCTIONS
- Prep and clean fish. Using a scissor, cut all fins and trim mouth and whiskers. Scrub shell with a hard bristled brush.
- Place fish in deep bowl. Squeeze fresh lime juice and sprinkle salt over fish and fill with water. Allow to soak 15-20 minutes. Rinse and drain.
- Make masala-curry paste by combining curry powder, masala, green seasoning, and tomato paste. Add a 4 tbsp water to make paste.
- Heat pot with oil, fry masala paste until golden brown. Add fish and coat in mixture. Bounjay until all fish is coated.
- Add coconut milk, mango, and salt. Boil 20 minutes then add potatoes. Allow curry to boil until potatoes are cooked and gravy has reduced and thickened.
NOTES
Tamarind can be used in place of green mango
If using canned coconut milk, dilute milk with water. 1 can to 1 can of water. (alicaspepperpot)
