Curry Cascadura

This fish is cooked using Indian inspired ingredients, and remember the folklore behind the cascadura fish! He who eats it, will end his life in Trinidad!

Ingredients: 

For stuffing:

8-10 Cascadoo fishes

1 tbsp. curry

3 medium-sized tomatoes

4 cloves garlic

10 leaves shadow beni

1 small onion

1 pimiento

For curry stew:

1 cup coconut milk

1 tbsp. curry powder

2 tbsp. onion

1 tbsp. garlic

Salt and pepper to taste

INSTRUCTIONS

For Curry:

1. Clean the cascadoo.

2. Chop finely the garlic, onion, pimento, and chadon beni. 

3. In a small bowl mix the chopped ingredients and add seasoning mixture. See green seasoning

4. Dice the tomatoes .

5. Mix the seasoned mixture with the curry and masala.

6. Mix the chopped tomatoes and the seasoning.

This is your stuffing for the fish.

7. Stuff the fish with the tomato and seasonings mixture.

8. Heat oil in a heavy sauce pan, add onion and garlic and cook slowly until yellow.

9. Mix the curry in a little bit of water and add to the heated oil.

10. Cook slowly.

11. Add fish and stir until coated with curry.

12. Add a little water to the curry.

13. Add coconut milk, salt and pepper to the curry and allow to simmer for about 15 minutes.

For Dumplings:

1. Knead dough for dumpling. Roll out and shape.

2. Place dumpling to boil in hot water until it floats to the surface.

Recipe/Image from http://www.simplytrinicooking.com/2008/06/curry-cascadura-and-dumpling.html#axzz1Kb0tMcHI