I haven't been on this blog for a long while and I am almost but not quite sorry. I always miss blogging when I have been away from it but at times it is important to show up in other places of my life where I am needed a bit more. One of those places has been my garden. Long time visitors to this site may remember this dream of mine. I am happy to report that my journey to producing some of my own food is becoming more real. Perhaps one day soon some of the dishes on this blog might even showcase produce that I actually grew myself.
Tomorrow is Ash Wednesday and after today's Carnival celebration many Trinidadians will be headed to mass to receive ashes. In keeping with Lenten tradition, many homes will prepare a meal of fish.
This stewed fish recipe is a favourite of mine and in many homes it is often served with cou cou. Trinidadians usually fry the fish first before adding it to a tomato based stew. When this done, it is called by the odd name of Stew Fry Fish to distinguish it from the version where the fish is not fried but added directly the sauce. My preference is to fry first.
Trini Stew Fry Fish
1lb fish (bangamarie)
* other fish like flying fish, king fish, carite, carvali, tilapia can be used
4 tablespoons green seasonings
1 tsp salt
juice of one lime
1 cup flour
oil for frying
Golden Ray cooking margerine or butter
4 goves garlic minced
2 large onions, sliced
3 medium tomatoes sliced
1 bay leaf
1/2 cup ketchup
1/2 tsp mustard
1 teaspoon sugar
1/2 cup water
1/2 teaspoon curry powder
1/2 teaspoon West Indian pepper sauce (optional)
8-10 Trinidad pimento peppers seeded and finely sliced
Heat enough oil for deep frying the fish in a large pot on medium high heat. Fry the fish and set aside on paper towels.
Once all the fish has been fried, melt the butter in a large and fairly deep skillet with a tight fitting lid..
To the butter, add the curry, garlic, onions, tomatoes, celery, and cook until nicely fragrant. Add the ketchup, mustard, sugar, water, bay leaf and stir to combine. Bring sauce to a simmer.
Add the fish and pimento peppers to the sauce, cover and simmer about 5 minutes just until the fish is warmed through. Taste and adjust salt if necessary.