Guyanese Curried Fish Recipe

Guyanese Curried Fish Recipe

87 out of 100 based on 25489 user ratings
45 juta s/d 2.5 milyar listing 2017
Guyanese Curried Fish Recipe Guyanese Curried Fish Recipe The Guyanese often use canned salmon in this dish, but I suggest any other flavorful fish, cooked and flaked. The addition of hot sauce and curry powder suggests that this dish has its roots with the East Indian laborers who were brought to the Caribbean. In keeping with a curry dinner, I suggest serving it with white rice and condiments such as chopped salted peanuts, pickle relish, chopped hard-boiled eggs, mango chutney, and finely diced cucumber. (Note: If you are using fresh fish, cook it briefly in a little water and use the cooking water as part of the liquid measurement.)
Guyanese Curried Fish Recipe

Guyanese Curried Fish Recipe

Yield : 4 servings Heat Scale : Medium The Guyanese often use canned salmon in this dish, but I suggest any other flavorful fish, cooked and flaked. The addition of hot sauce and curry powder suggests that this dish has its roots with the East Indian laborers who were brought to the Caribbean. In keeping with a curry dinner, I suggest serving it with white rice and condiments such as chopped salted peanuts, pickle relish, chopped hard-boiled eggs, mango chutney, and finely diced cucumber. (Note : If you are using fresh fish, cook it briefly in a little water and use the cooking water as part of the liquid measurement.) Ingredients :
  • 4 whole fresh coconuts
  • 2 tablespoons (30 mL) butter
  • 1 cup (236 mL) onion, finely diced
  • 2 cloves garlic, peeled and minced
  • 1/4 teaspoon (1.25 mL) freshly ground black pepper
  • 2 teaspoons (10 mL) habanero hot sauce
  • 1 tablespoon (15 mL) curry powder (Indian preferred)
  • 5-6 tablespoons (75-90 mL) plus ¼ cup (59 mL) all-purpose flour, divided, plus more as needed
  • 1 pound (454 g) cooked white fish, such as flounder or catfish, flaked
  • 1/4 cup (59 mL) mango chutney
  • 1/4 teaspoon (1.25 mL) salt
  • 2 tablespoons (30 mL) fresh lime juice
  • 3/4 cup (177 mL) diced partially ripe papaya
  • 2-3 tablespoons (30-45 mL) water
Method :
  1. Preheat the oven to 200°F (100°C).
  2. Saw the tops off the coconuts and reserve the coconut water. Remove the coconut meat from the tops, grate it, and toast it on a baking sheet in the oven, stirring often, until lightly toasted. Set aside. Increase the oven temperature to 350°F (180°C).
  3. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until they are softened. Add the black pepper, hot sauce, and curry powder and cook for 5 minutes over low heat, stirring constantly so the mixture doesn’t burn. Sprinkle in 5-6 tablespoons (75-90 mL) of the flour and blend thoroughly.
  4. Add 21/2 cups (591 mL) of the reserved coconut water and cook, stirring constantly, until the sauce is thick and smooth.
  5. Add the flaked fish, chutney, salt, lime juice, and diced papaya and mix thoroughly but gently. Spoon this mixture into the coconut shells and replace the tops.
  6. Combine the remaining 1/4 cup (59 mL) flour and water to make a thick paste. Use this paste to seal the coconuts.
  7. Place the filled coconuts in a large baking dish. Stabilize them by placing them in metal rings (such as tuna fish cans with the tops and bottoms cut out). Bake for 1 hour. Crack open the coconut tops and serve with the reserved toasted coconut and suggested accompaniments.
See also recipes “Huachinango con Coco (Red Snapper Fillets in Coconut Milk) Recipe" curry fish head recipe, fish curry recipe, fish curry recipes, guyanese, guyanese recipes, indian fish curry recipe, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Friday, 24 November 2017

Guyanese Curried Fish Recipe

Article Categories : Asian Recipes, India Recipes, Recipes

Guyanese Curried Fish Recipe

Guyanese Curried Fish Recipe

Yield : 4 servings
Heat Scale : Medium

The Guyanese often use canned salmon in this dish, but I suggest any other flavorful fish, cooked and flaked. The addition of hot sauce and curry powder suggests that this dish has its roots with the East Indian laborers who were brought to the Caribbean. In keeping with a curry dinner, I suggest serving it with white rice and condiments such as chopped salted peanuts, pickle relish, chopped hard-boiled eggs, mango chutney, and finely diced cucumber. (Note : If you are using fresh fish, cook it briefly in a little water and use the cooking water as part of the liquid measurement.)

Ingredients :

  • 4 whole fresh coconuts
  • 2 tablespoons (30 mL) butter
  • 1 cup (236 mL) onion, finely diced
  • 2 cloves garlic, peeled and minced
  • 1/4 teaspoon (1.25 mL) freshly ground black pepper
  • 2 teaspoons (10 mL) habanero hot sauce
  • 1 tablespoon (15 mL) curry powder (Indian preferred)
  • 5-6 tablespoons (75-90 mL) plus ¼ cup (59 mL) all-purpose flour, divided, plus more as needed
  • 1 pound (454 g) cooked white fish, such as flounder or catfish, flaked
  • 1/4 cup (59 mL) mango chutney
  • 1/4 teaspoon (1.25 mL) salt
  • 2 tablespoons (30 mL) fresh lime juice
  • 3/4 cup (177 mL) diced partially ripe papaya
  • 2-3 tablespoons (30-45 mL) water

Method :

  1. Preheat the oven to 200°F (100°C).
  2. Saw the tops off the coconuts and reserve the coconut water. Remove the coconut meat from the tops, grate it, and toast it on a baking sheet in the oven, stirring often, until lightly toasted. Set aside. Increase the oven temperature to 350°F (180°C).
  3. In a large skillet, melt the butter over medium heat. Add the onion and garlic and sauté until they are softened. Add the black pepper, hot sauce, and curry powder and cook for 5 minutes over low heat, stirring constantly so the mixture doesn’t burn. Sprinkle in 5-6 tablespoons (75-90 mL) of the flour and blend thoroughly.
  4. Add 21/2 cups (591 mL) of the reserved coconut water and cook, stirring constantly, until the sauce is thick and smooth.
  5. Add the flaked fish, chutney, salt, lime juice, and diced papaya and mix thoroughly but gently. Spoon this mixture into the coconut shells and replace the tops.
  6. Combine the remaining 1/4 cup (59 mL) flour and water to make a thick paste. Use this paste to seal the coconuts.
  7. Place the filled coconuts in a large baking dish. Stabilize them by placing them in metal rings (such as tuna fish cans with the tops and bottoms cut out). Bake for 1 hour. Crack open the coconut tops and serve with the reserved toasted coconut and suggested accompaniments.

See also recipes “Huachinango con Coco (Red Snapper Fillets in Coconut Milk) Recipe”