Curried Cascadura/Swordfish

Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Cascadura is a thick-scaled fish that lives in slow-moving fresh water. With long tendrils around its mouth, it resembles catfish. The local superstition in Trinidad is that if you eat cascadura you are destined to eventually return to the island. Since cascadura is rare even in the Caribbean, it’s not likely you’ll find it in American markets. The closest substitute for flavor is swordfish.


  • 2 pounds whole cascadura or swordfish steaks
  • 4 tablespoons freshly squeezed lime juice
  • 2 cloves garlic, finely chopped
  • 3 tablespoons green seasoning
  • 1 teaspoon coarse salt
  • 2 tablespoons canola oil
  • ¼ cup Trinidad curry powder
  • 1 medium onion, thinly sliced
  • 4 cups coconut milk
  • ¼ teaspoon hot pepper sauce


  1. If using cascadura, have the fishmonger scale and gut the fish. Lightly score the surface of the flesh with a paring knife. Wash the surface and cavity of the fish with the lime juice and then rinse with water. Pat dry. If using swordfish, rinse the steaks with the lime juice and then with water. Pat dry.
  2. Rub the garlic, green seasoning, and salt onto the fish (and into the cavity, if using cascadura).
  3. Heat the oil in a deep frying pan. Add the curry powder and sauté for 20 to 30 seconds, stirring constantly. Add the onion and cook for 1 minute. Add the fish and turn to coat with the curry. Lower the heat and cook for about 5 minutes.
  4. Add the coconut milk and bring to a boil. Add the hot pepper sauce and adjust the seasonings to taste. Serve with rice.