Mullet Curry

4 from 3 votes

Fresh Guyanese mullet, lightly fried and simmered in a rich, curry infused with tangy tamarind, green mango, and fiery wiri wiri peppers.

Prep Time30

Cook Time35

Total Time1 5

Course: Main Course

Cuisine: Caribbean, Guyanese

Keyword: curry, fish, mullet

Servings:

Calories: 1453kcal

Author: Tom Rose

Equipment

Ingredients

8 unit small fresh mullet Grey mullet, cleaned, scaled
2 tablespoons cooking oil plus more for frying fish
1 medium onion chopped
4 cloves garlic minced
3 tablespoons green seasoning
2 ripe tomatoes chopped
Salt to taste
2 tablespoons curry powder
2 tablespoons garam masala
1 ½ tablespoons paprika
1 tablespoon tamarind paste
2 small pieces green mango with seeds
2 Wiri Wiri peppers adjust to heat preference
Fresh cilantro for garnish
Black pepper to taste
Water as needed
1 can coconut milk as needed

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Instructions

Marinate the Fish

Rub your mullet with green seasoning, salt, and pepper. Let it sit for at least 30 minutes so the fish absorbs all the flavors.

Fry the mullet

Heat oil in a pan and lightly fry the mullet on both sides until golden brown, but not fully cooked. Remove the fish and set aside. ~8 minutes

Prepare the aromatics

In a large pot, heat 2 tablespoons of oil over medium heat. Add the chopped onions and sauté until softened. Then, stir in the garlic and 1 tablespoon of green seasoning, letting the mixture cook until fragrant. ~3-4 minutes

Make the curry paste

Add the chopped tomatoes to the pot, followed by a pinch of salt to help them break down. Cover and let cook for about a minute until the tomatoes soften. Once softened, stir in the tamarind paste, curry powder, garam masala, and paprika. Add a little water or coconut milk to form a thick curry paste. ~10 minutes
Incorporate the mango and peppers: Toss in the green mango pieces and the fiery Wiri Wiri peppers, stirring them into the curry base. Allow the mixture to cook until the mango starts to soften slightly. ~4-5 minutes

Finish cooking the mullet

Gently place the half-fried mullet into the pot, making sure each piece is coated in the curry paste. Season with black pepper. Let the mixture simmer on low for about 8 minutes, or until the fish is fully cooked but still tender. Be careful not to overcook the fish, as it will fall apart.

Final touch

Before serving, add the remaining green seasoning and fresh cilantro for garnish.
Serve the mullet curry with steamed rice, and don’t forget to challenge yourself with those Wiri Wiri peppers if you're up for some heat!

Notes

The nutritional values provided in this recipe are estimates and may vary based on specific ingredients used and portion sizes. Each recipe includes estimated cook time and serving sizes for your convenience. Actual values may vary depending on the specific ingredients and brands used, portion sizes, and individual cooking methods. This information is not intended to provide medical or nutritional advice, and we recommend consulting with a qualified healthcare professional or nutritionist for specific dietary needs.

Nutrition