This one took me by surprise, but nevertheless I just went with the flow and took out the photos for the recipe. As with all the recipes so far, this one is also simple to prepare. Normally when fish is curried it is just placed into the curry, like in the case of the cascadoo, but this is another way of currying that I've grown accustomed to. The fish is first fried, then a curry sauce is made, and the fish is placed in the sauce for a few minutes then served.
I remember well, when I was younger, sometimes I didn't like my fish "wet" in the curry; so my mother would put a slice aside for me. So if you're like me, you could do the same...too besides you're the one eating anyway 🙂
Even though food prices are sky rocketing here in Trinidad ( chicken went up again !), I believe that fish could become a healthier and more economic choice for households - or you could just eat less meat, ha ha !! If you're a DIY kind of person you could even catch it yourself and make it a lime at the same time. Here's Rice and Curry Fish.
Rice and Curry Fish Recipe
RICE AND CURRY FISH
1 cup rice
1 whole fish, sliced
2 cloves garlic
1 tbsp. curry
2 medium sized potato
½ cup flour
salt to taste
oil for frying
Boil rice and set aside.
Dust seasoned fish in flour.
Fry until golden brown.
Next, mix one tablespoon of curry with two tablespoon of water
Sauté onions and garlic. Add curry mixture and simmer until it reaches a thick consistency.
Then add the chopped potatoes.
Simmer until potatoes are cooked (about 8 - 10 mins). Add salt to taste. Add fried fish to the sauce
Rice and Curry Fish
In my next post look out for Saltfish Accras. Hope you all are enjoying the recipes. Tell me what you think. 🙂
Rice and Curry Fish
- Boil rice and set aside. Dust seasoned fish in flour. Fry until golden brown.
- Mix 1 tbsp curry with 2tbsp water.
- Saute onions and garlic. Add curry mixture and simmer until it reaches a thick consistency. Then add chopped potatoes.
- Simmer until potatoes are cooked (about 8 - 10 mins). Add salt to taste. Add fried fish to the sauce