Sylheti-style Coo-Coo and Flying Fish

Ingredients

In this adaptation of the Barbadian dish, Coo-Coo and Flying Fish, we have incorporated Sylheti flavors and techniques to create a unique culinary experience. The original dish uses okra as a key ingredient, but in this Sylheti version, we have replaced it with a spiced cornmeal mixture. Additionally, the marinade for the Flying Fish has been enhanced with Sylheti spices and ingredients, such as tamarind, garlic, and ginger, to give it a distinct flavor profile. We alse have the original recipe for Coo-Coo and Flying Fish, so you can check it out.

• 2 cups (400g) cornmeal 2 cups (400g) cornmeal
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt to taste Salt to taste
• 4 Flying Fish fillets 4 Flying Fish fillets
• 2 tablespoons tamarind paste 2 tablespoons tamarind paste
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• Vegetable oil for frying Vegetable oil for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 20g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, bring the water to a boil.
2. 2.
   In a bowl, mix the cornmeal, turmeric powder, cumin powder, coriander powder, chili powder, and salt.
3. 3.
   Gradually add the cornmeal mixture to the boiling water, stirring continuously to avoid lumps.
4. 4.
   Reduce the heat to low and cook the mixture for about 15-20 minutes, stirring occasionally, until it thickens and becomes creamy.
5. 5.
   In the meantime, prepare the marinade for the Flying Fish. In a bowl, combine the tamarind paste, minced garlic, grated ginger, and salt.
6. 6.
   Rub the marinade onto the Flying Fish fillets, ensuring they are well coated. Let them marinate for at least 30 minutes.
7. 7.
   Heat vegetable oil in a frying pan over medium heat. Fry the marinated Flying Fish fillets until golden brown and cooked through, about 3-4 minutes per side.
8. 8.
   Serve the Coo-Coo topped with the fried Flying Fish fillets.

Treat your ingredients with care...

• Cornmeal — Make sure to gradually add the cornmeal to the boiling water while stirring continuously to avoid lumps.
• Flying Fish — Ensure that the Flying Fish fillets are well coated with the marinade and allow them to marinate for at least 30 minutes to enhance the flavor.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the cornmeal mixture.
• If Flying Fish is not available, you can substitute it with any other firm white fish.
• Serve the Coo-Coo and Flying Fish with a side of Sylheti-style pickles for an extra burst of flavor.
• To make the dish more visually appealing, garnish it with fresh cilantro leaves before serving.
• Leftover Coo-Coo and Flying Fish can be refrigerated and enjoyed the next day. Simply reheat it in a microwave or on the stovetop.

Serving advice

Serve the Sylheti-style Coo-Coo and Flying Fish hot as a main course. Accompany it with a side of steamed rice or Sylheti-style bread for a complete and satisfying meal.

Presentation advice

To present the dish beautifully, place a generous portion of the creamy Coo-Coo on a plate and top it with a golden-brown Flying Fish fillet. Garnish with fresh cilantro leaves for a pop of color.