Old Sour Fish Curry

Ingredients

In the original Guyanese version, the Old Sour Fish Curry is prepared using ingredients like tamarind and cassava. However, in this Anguillan adaptation, we incorporate tropical fruits such as mango and pineapple to add a unique twist to the dish. The spices used in the Anguillan version also reflect the local flavors and preferences, giving the curry a distinct taste that is characteristic of Anguillan cuisine. We alse have the original recipe for Old Sour, so you can check it out.

• 500g (1.1 lb) fresh fish fillets, cut into chunks 500g (1.1 lb) fresh fish fillets, cut into chunks
• 1 ripe mango, peeled and diced 1 ripe mango, peeled and diced
• 1 cup pineapple chunks 1 cup pineapple chunks
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 scotch bonnet peppers, seeded and finely chopped 2 scotch bonnet peppers, seeded and finely chopped
• 2 tablespoons curry powder 2 tablespoons curry powder
• 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 cup coconut milk 1 cup coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the fish chunks, mango, pineapple, onion, garlic, ginger, and scotch bonnet peppers.
2. 2.
   In a separate bowl, mix together the curry powder, turmeric powder, cumin powder, coriander powder, and salt.
3. 3.
   Heat the vegetable oil in a deep pan over medium heat. Add the spice mixture and cook for 1-2 minutes until fragrant.
4. 4.
   Add the fish and fruit mixture to the pan and stir well to coat everything with the spices.
5. 5.
   Pour in the coconut milk and bring the curry to a simmer. Reduce the heat to low and cover the pan.
6. 6.
   Allow the curry to cook for 15-20 minutes, or until the fish is cooked through and the flavors have melded together.
7. 7.
   Serve the Old Sour Fish Curry hot, garnished with fresh cilantro. Enjoy with steamed rice or roti.

Treat your ingredients with care...

• Mango — Choose a ripe mango for the best flavor. If mangoes are not in season, you can use frozen mango chunks.
• Scotch bonnet peppers — Adjust the amount of peppers according to your spice tolerance. Be cautious as they are very hot. You can also substitute with milder peppers like jalapenos if desired.
• Coconut milk — Use full-fat coconut milk for a creamy and rich curry.

Tips & Tricks

• For a thicker curry, you can add a tablespoon of cornstarch mixed with water towards the end of cooking.
• Adjust the spiciness by adding more or less scotch bonnet peppers.
• If you prefer a smoother curry, you can blend the onion, garlic, ginger, and peppers into a paste before adding them to the curry.

Serving advice

Serve the Old Sour Fish Curry with steamed rice or warm roti bread. The curry pairs well with a side of fresh salad or pickled vegetables to balance the flavors.

Presentation advice

Garnish the curry with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a vibrant bowl or on a decorative platter to enhance the visual appeal.