Serves: 5 to 6 people Cooking Time: 35-40 minutes
- 5 pieces of Boal fish cut in half
- 125ml Oil (use a generous amount)
- 1 ½ medium size onions cut finely
- 5 fresh cloves of garlic (crushed)
- 1 tsp of salt (adjust to your taste)
- 1 and ½ tbs of my fish spice
- 1 cup of water
- Handful of chopped coriander
- 4 green chillies cut in half
- 1 scotch bonnet cut in half
In a hot saucepan, add oil and garlic. Cook until the garlic has turned light brown. Now add in your onions and salt. Cover and cook for 10 minutes on medium heat. Stir occasionally and continue cooking until the onions are soft and broken down. Add in 1 cup of water. Cook on low flame for 5 minutes.
Now add in 1 and ½ tablespoon of my fish spice. You can add more of the fish spice depending on the quantity of your fish and vegetables. Stir on low heat for 10 minutes. If the curry dries up add few splashes of water and keep stirring.
Add the washed fish into your curry, mix carefully so the fish does not break. Cook on medium heat for 5 minutes. Let the water from the fish to release. You can now put the flame a little higher, making sure the fish does not burn.
Now it is time to add in your desired amount of water you. This will depend on how watery you want your fish curry. I would add 1 and ½ cup of water. Add in your green chillies and scotch bonnet. Cover and cook on medium heat for 10 minutes then add in a handful of coriander. Serve with plain white rice.