Recipes
Trinidadian Curry Fish
Serves 4
| Prep Time: 40 mins
| Cook Time: 30 mins
| Total Time: 1 hr 10 mins
You may need: Trinidad Curry
Discover The Recipe
Every meal in the Caribbean is a vibrant culinary adventure. And our chef’s version of a Trinidad Curry Fish is a recipe that beautifully encapsulates the diverse and flavorful heritage of Trinidadian cuisine. Trinidad and Tobago, nestled in the Caribbean, is a melting pot of cultures—African, Indian, Chinese, Spanish, and indigenous influences all intermingle, giving birth to a unique gastronomic tapestry. This rich blend of culinary traditions is a testament to the island's history of colonization and immigration. While Trinidadian cuisine is often celebrated for its dazzling street food and bold flavors, the art of making curry often remains in the shadows. Yet, the islands are home to an array of tantalizing curry dishes, from meats and fish to vegetables and fruits, each brimming with distinctive island flair.
Ingredients
Trinidadian Curry Fish:
2 lbs firm fish steaks like swordfish, snapper or kingfish
1 tsp freshly grated ginger
2 Tbsp cilantro, roughly chopped
1 tsp Piquant Post Trinidad Curry
1 tsp salt
1 lime, juiced
1 cup all-purpose flour
½ cup vegetable oil, for frying the fish
Trinidadian Curry Sauce:
1 Tbsp vegetable oil
1 Tbsp Piquant Post Trinidad Curry
1 medium onion, diced
2 medium tomatoes, diced
2 cloves garlic, minced
3 cups water
1 tsp salt, plus more to taste
2 Tbsp cilantro, roughly chopped
For garnish: chopped cilantro, lime wedges
To serve: cooked white rice
Notes
Cooking the curry in oil is known as "blooming" the spice. This step is done at the beginning of the cooking process to help release the aromatics and essential oils of the spices to permeate the entire dish.
If you prefer a thicker curry sauce, let the curry sauce reduce further than the recommended cooking time. Be sure to remove the cooked fish first.
Instructions
Wash fish, pat dry and season with grated ginger, chopped cilantro, ½ tsp Piquant Post Trinidad Curry, salt, and lime juice. Cover and refrigerate to marinate for 30+ mins. Remove fish from fridge and bring to room temperature. Pour flour onto a plate. Dust the fish with flour to coat evenly.
Heat oil in a heavy-bottomed pot over Med-High heat. Carefully place the fish in pan in a single layer and cook for 3 mins per side. Transfer cooked fish to a paper towel-lined plate while you prepare the curry sauce.
Heat another pot over Med heat and add 1 Tbsp of oil. Add 1 Tbsp Trinidad Curry spice and stir for 1 minute. Add the onion, tomatoes, & garlic and stir for another minute. Slowly stir in 1 cup of water then raise heat to Med-High for 3-5 mins to reduce curry mixture to a slurry/paste). Don’t burn! Stir in remaining 2 cups of water and season with salt and cilantro.
Nestle fish into curry sauce then reduce heat to Med-Low and cover. Simmer curry fish for 15-20 mins until fish is fully cooked through, occasionally spooning curry sauce over fish. Remove from heat and adjust salt level if necessary. Serve with white rice and garnish with chopped cilantro and lime wedges.
Alternatives & Substitutions
Trinidadian Curry Fish is a comforting West Indian classic that will surely transport you to paradise. The curry sauce has a robust flavor and pairs perfectly with cooked white rice or roti – a flaky, chewy flatbread typically eaten with curries.
This recipe is generally made with Kingfish – a meaty fish variety found in the Caribbean. However, you can use any firm textured fish such as swordfish, snapper, or even salmon for this recipe. Be sure to adjust the cooking time if necessary.
Add some green seasoning for an even more authentic flavor. Green seasoning is an herb blend that is used as the base of many Southern Caribbean dishes.
If you would like to keep this dish on the healthier side, then season the fish as instructed and skip the step where the fish is dredged and fried then proceed.
Our quality Trinidad Curry blend is a great way to impart authentic Caribbean flavor to any dish, such as our recipes for Trinidad Chicken Roti and Trinidad Pork Curry, our Trinidadian Curry Corn Soup, or our Caribbean Fish Tacos.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
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Trinidadian Curry Fish
Serves
4
Prep Time
40 mins
Cook Time
30 mins
Total Time
1 hr 10 mins
Piquant Post spice you'll need: Trinidad Curry
Ingredients
Trinidadian Curry Fish:
2 lbs firm fish steaks like swordfish, snapper or kingfish
1 tsp freshly grated ginger
2 Tbsp cilantro, roughly chopped
1 tsp Piquant Post Trinidad Curry
1 tsp salt
1 lime, juiced
1 cup all-purpose flour
½ cup vegetable oil, for frying the fish
Trinidadian Curry Sauce:
1 Tbsp vegetable oil
1 Tbsp Piquant Post Trinidad Curry
1 medium onion, diced
2 medium tomatoes, diced
2 cloves garlic, minced
3 cups water
1 tsp salt, plus more to taste
2 Tbsp cilantro, roughly chopped
For garnish: chopped cilantro, lime wedges
To serve: cooked white rice
Instructions
Wash fish, pat dry and season with grated ginger, chopped cilantro, ½ tsp Piquant Post Trinidad Curry, salt, and lime juice. Cover and refrigerate to marinate for 30+ mins. Remove fish from fridge and bring to room temperature. Pour flour onto a plate. Dust the fish with flour to coat evenly.
Heat oil in a heavy-bottomed pot over Med-High heat. Carefully place the fish in pan in a single layer and cook for 3 mins per side. Transfer cooked fish to a paper towel-lined plate while you prepare the curry sauce.
Heat another pot over Med heat and add 1 Tbsp of oil. Add 1 Tbsp Trinidad Curry spice and stir for 1 minute. Add the onion, tomatoes, & garlic and stir for another minute. Slowly stir in 1 cup of water then raise heat to Med-High for 3-5 mins to reduce curry mixture to a slurry/paste). Don’t burn! Stir in remaining 2 cups of water and season with salt and cilantro.
Nestle fish into curry sauce then reduce heat to Med-Low and cover. Simmer curry fish for 15-20 mins until fish is fully cooked through, occasionally spooning curry sauce over fish. Remove from heat and adjust salt level if necessary. Serve with white rice and garnish with chopped cilantro and lime wedges.
Notes
Cooking the curry in oil is known as "blooming" the spice. This step is done at the beginning of the cooking process to help release the aromatics and essential oils of the spices to permeate the entire dish.
If you prefer a thicker curry sauce, let the curry sauce reduce further than the recommended cooking time. Be sure to remove the cooked fish first.
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