There are several variations of curry fish, today I will share the fried version. It’s requires a little more work, but totally worth the steps to develop each individual layer of flavour and achieve perfection. If you wish to learn about the non-fry and simpler method, please do let me know.
Clean and rinse fish with cold water and the juice of a lemon; removing scales and other undesirables. If you are using whole fish, cut each fish into two pieces (optional) or make diagonal cuts on the sides. Drain.
Season fish with green seasoning(pre made) and salt. Marinate for a minimum of 1 hr or overnight covered in the refrigerator. If you don’t have pre made green seasoning, just make a larger quantity of the seasoning blend below(add 3 scallions if you wish).
To make the seasoning paste to add during the cooking process, mince culantro, garlic, hot and pimento peppers in a food processor or mortar and pestle. Set aside.
When ready to cook, remove the seasoned fish from the refrigerator and bring to room temp. Heat oil in a frying pan, dust fish in flour and fry on both sides until golden brown but not fully cooked,
Heat oil in a wide saucepan over medium heat. Add onion (and hot pepper if using) and cook until edges become brown.
Add curry powder, cook for 2 mins and then add ½ cup water and cook for 3-5 minutes until water has evaporated and the curry is fragrant and grainy.
Add mango, if using, remainder of the onion, seasoning paste, hot pepper and stir fry for a minute. Add 1 cup water and cook for another 3-5 minutes or until the mango softens and the water separates from the oil. Add 2-3 cups of water, salt and stir well to mix and bring to a boil.
Add fried fish pieces, okra and tomatoes. Add chopped scallion, pimento and bandhania to finish and test for salt. Do not turn fish, but pour sauce over fish in a basting motion during the entire process.
Bring to a boil, reduce heat and simmer for 7-10 minutes, or until the sauce thickens slightly.
Serve over freshly steamed jasmine rice, dumplings or ground provisions.