Curried Snapper with Green Mangoes

By • July 21, 2011 1 Comments

6 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
Curried Snapper with Green Mangoes

Author Notes: This is my Trinidad Style Fish Curry. You can substitute almost any meaty fish. Most Indo-Caribbean families in Trinidad and Guyana have their own version of this fish curry with mangoes. It can be served with white rice, veggie rice, Paratha, Roti, Naan, Dhal Puri, Cassava (Yuca), Yams, Potatoes, Coocoo (Polenta) and even Cous Cous. Give it a try and let me know what you think! [email protected] and I'm @darrel3000 on IG & Twitter, do connect. darrel3000


Serves 4-6

  • 1 whole Snapper 4-5 lbs, scaled, cleaned and cut into 2” steaks
  • 1 green Mango, cut into wedges and blanched for 2 minutes
  • 1 Tomato, chopped
  • 2 Limes
  • 3 heaping tablespoons light green Curry powder
  • 5 tablespoons Vegetable oil
  • 1-2 cups boiling water
  • 3 cloves Garlic, crushed
  • 4 sprigs thyme
  • 6 leaves Shado beni (recao/culantro) finely chopped, you may substitute Cilantro
  • 3 leaves fresh Cuban Oregano (Trinidad thyme) finely chopped or 2 tsp dried Oregano
  • 1/2 Scotch Bonnet or Habanero pepper
  • 2 teaspoons Salt
  • 2 teaspoons black pepper
  1. In a large bowl rinse snapper once, check for scales, drain, cover with water and add the juice of two limes and wash steaks properly, drain and rinse once more. Season fish with crushed garlic, Finely chopped Cuban Oregano & Shado Beni, thyme, salt and black pepper, let marinate. (You may add or remove salt and black pepper to taste.)
  2. Blanch the Mango for two minutes in boiling water and set aside. Using 1-2 ounces of water add to curry powder and make a thick paste. Mildly flavoured curries work best.
  3. In a large heavy iron pot or Saucepan, over medium heat, add oil and let it heat just before smoking. Add ½ of a Scotch Bonnet or Habanero Pepper (without seeds for Mild heat or with seeds for medium heat) and curry paste and let cook for 90 seconds, constantly stirring.
  4. Add chopped Tomato and Green Mango wedges, mix thoroughly, cover and let simmer for 5 minutes stirring once or twice. Keep your eye on it so that it doesn’t dry out. Lower the burner if necessary.
  5. Add Snapper and stir thoroughly, cover and let simmer for 3-4 minutes so the fish can come up to temperature, turn once.
  6. Add hot water up to the level of the Snapper, about 1 - 1 ½ cups, stir, cover and let cook for 10 minutes, turning once. Remove cover. Taste, turn once and let cook for another 10 minutes. Remove from heat and place in serving bowl. Note: The remaining sauce should be of a medium consistency. Best served warm.

More Great Recipes: Fish & Seafood|Entrees|Stews