Photo by Chris De La Rosa
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About five years ago, we did a similar version of Mackerel In Tomato Sauce; however, in this version, we’ll start with a delicious curry base for an extraordinary curry fish recipe. This is an easy, quick, and tasty weeknight dish to enjoy with steamed rice, Paratha Roti, or even boiled potatoes, especially during the lenten season.
Photo by Chris De La Rosa
You’ll Need…
1 1/2 tablespoon veg oil
1 teaspoon cumin seeds (geera)
1 medium onion (large dice)
1 tablespoon Caribbean Green Seasoning
1 Scotch Bonnet pepper (optional)
6 cloves garlic (smashed)
1/2 teaspoon black pepper
1 can (253 ml) Mackerel in Tomato sauce
3/4 cup water
1 large tomato (large pieces)
2 tablespoon chopped cilantro + 1/2 lime
Notes! Please follow along with the video below, as much more about the recipe is discussed there, like why I used a green Scotch Bonnet, chunky onion, and large pieces of tomato and how you can further personalize the dish.
Photo by Chris De La Rosa
Heat the oil in a wide pan on a medium flame. Add the cumin seeds and toast for about 1 minute. Then add the onion, garlic, Caribbean green seasoning, and Scotch Bonnet pepper. Lower the heat to medium/low so nothing burns.
Photo by Chris De La Rosa
Four minutes later, add the curry powder and black pepper and continue cooking on low heat for 3-4 minutes so the spices in the curry powder toast and become fragrant.
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