Curried Fish

Preparation info

  • Difficulty


  • Serves:

    4 to 6

Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This is a simple yet tasty preparation for any kind of fish. This recipe calls for fillets, but traditionally whole fish would be used, since it is believed the head and bones give the most flavor.


  • 2 tablespoons canola oil
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • ½ Scotch bonnet pepper or other hot red chili pepper, stemmed, seeded, and finely chopped
  • 1 small tomato, chopped
  • 2 or 3 fresh curry leaves (optional)
  • 2 tablespoons Trinidad curry powder
  • 2 pounds firm-fleshed white fish fillets, such as tilapia or catfish, or kingfish steaks
  • 1 tablespoon coarsely chopped cilantro


  1. Heat the oil in a deep skillet. Add the onion and cook until translucent. Add the garlic and sauté for 1 minute more. Add the chili pepper and sauté for 30 seconds. Add the tomato and curry leaves, and stir for 1 minute more. Add the curry powder and continue to cook, stirring often, for 1 minute.
  2. Stir in ½ cup of water and simmer for 5 minutes. Add the fish and cook, uncovered, for 15 to 20 minutes, or until the sauce is reduced and the fish is flaky. Garnish with the cilantro. Serve with rice.