Trinidad Curry Fish with Green Mango
Trinidad Curry Fish with Green Mango is a vibrant Caribbean-inspired dish that brings together bold spices, fresh herbs and the distinctive tang of green mango. Tender pieces of white fish are seasoned with aromatic Caribbean spices, lightly coated and fried until golden, before being simmered in a rich, flavourful tomato-curry sauce.
The addition of firm, tart green mango provides a refreshing contrast to the warmth of the curry and the heat of the Scotch bonnet pepper, creating a beautifully balanced combination of savoury, spicy and tangy flavours.
This colourful and aromatic dish makes an impressive centrepiece for any meal and is traditionally enjoyed with fluffy rice or warm roti, allowing you to soak up every drop of the delicious curry sauce.
Ingredient Guide
- White Fish
Choose a firm, meaty white fish with a mild flavour that will hold its shape during frying and simmering.
- Lime Juice
Used to clean and lightly tenderise the fish while helping to remove any unwanted fishy odour.
- Caribbean Green Seasoning
A fragrant blend of fresh herbs and aromatics that provides an essential layer of authentic West Indian flavour.
- Salt & Black Pepper
Simple but important seasonings that enhance the natural flavour of the fish and complement the curry.
- Curry Powder
Used at different stages of cooking to develop a deeper, more rounded curry flavour without overpowering the delicate fish.
- All-Purpose Flour
Provides a light coating that helps the fish develop a delicious golden, crisp exterior when fried.
- Vegetable Oil
Used to fry the fish and sauté the aromatics, helping to build flavour throughout the dish.
- Onion & Garlic
Form the aromatic foundation of the curry sauce and add depth and savouriness.
- Scotch Bonnet Pepper
Provides the distinctive Caribbean heat and fruity character associated with Trinidadian cooking. Adjust the quantity according to your preferred level of spice.
- Tomato
Adds freshness, acidity and body to the curry sauce while helping to balance the richness of the spices.
- Green Mango
Firm and naturally tart, green mango adds a refreshing tropical acidity that cuts through the richness of the curry and complements the fish beautifully.
Cooking Method
- Prepare and Marinate the Fish
Wash the fish thoroughly with lime juice, rinse well and pat dry with paper towels. Place the fish in a bowl and season with the Caribbean green seasoning, salt, half of the Scotch bonnet pepper and the curry powder. Mix well to ensure the fish is evenly coated, then cover and marinate for 1 hour.
- Coat the Fish
Lightly dust each piece of marinated fish with all-purpose flour, shaking off any excess.
- Fry the Fish
Heat the vegetable oil in a large frying pan over medium-high heat. Fry the fish for approximately 4 minutes on each side, or until golden brown and cooked through. Remove from the pan and place on paper towels to drain any excess oil.
- Prepare the Curry Base
Carefully discard the used frying oil and wipe the pan clean. Reserve any remaining marinade liquid, including any residual oil or seasoning.
- Sauté the Aromatics
Add 2 tablespoons of vegetable oil to the pan and reduce the heat to low. Add the onion and garlic and gently sauté until softened and fragrant, being careful not to brown them.
- Build the Curry Sauce
Add the Scotch bonnet pepper, tomato, remaining pepper and 2 tablespoons of curry powder. Stir well and cook for 3–4 minutes, allowing the curry powder and aromatics to release their flavours.
- Add the Green Mango
Stir in the prepared green mango, followed by the reserved marinade liquid. Increase the heat and bring the mixture to a gentle boil. Cover the pan, reduce the heat and simmer for 6–8 minutes, or until the mango has softened but still retains some texture.
- Return the Fish to the Pan
Gently place the fried fish into the curry sauce, taking care not to break the pieces apart. Add the scallions and simmer for a further 5 minutes, allowing the fish to absorb the flavours of the curry.
- Season and Serve
Taste the curry and adjust the salt and pepper as required. Serve hot with fluffy steamed rice or warm roti, spooning plenty of the curry sauce and green mango over the fish.