Editorial sample recipeTrinidadianintermediateGluten-FreeDairy-FreeHalal

Trinidadian Curried Kingfish With Green Mango And Okra

Name: Trinidadian Curried Kingfish With Green Mango And Okra
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Trinidadian
Ingredients: 1.5 lbs kingfish steaks, or cod fillets; 2 tbsp Trinidadian green seasoning, blend of culantro, garlic, scallions, and thyme; 2 tbsp curry powder; 1 cup green unripened mango, peeled and sliced into wedges; 1 cup fresh okra, trimmed and cut into 1-inch pieces; 0.5 tsp scotch bonnet pepper, finely minced; 1 cup full-fat coconut milk; 2 tbsp vegetable oil; 0.75 tsp salt

A vibrant Trinbagonian coastal dish featuring firm fish steaks simmered in a spiced coconut curry sauce enriched with tart green mango and tender okra.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Blooming Curry Powder

Toasting curry spices directly in hot oil releases oil-soluble aromatic compounds, deepening the base flavor before adding liquids.

Instructions

Step 1: Rub the kingfish steaks evenly with green seasoning and 0.25 teaspoon of salt, then set aside to marinate for 15 minutes.
Step 2: Heat vegetable oil in a heavy-bottomed skillet over medium-high heat and sear the kingfish steaks for 2 minutes per side until lightly browned, then remove to a plate.

Step 3: Reduce heat to medium, add the curry powder and minced scotch bonnet to the skillet oil, stirring constantly for 1 minute to bloom spices.

Step 4: Pour in the coconut milk while whisking gently to dissolve the toasted curry mixture into a smooth sauce.

Step 5: Stir in the green mango slices, sliced okra, and remaining salt, bringing the mixture to a gentle simmer for 6 minutes until the mango softens.

Step 6: Return the kingfish steaks to the skillet, cover, and simmer over low heat for 5 minutes until the fish is fully cooked and tender.

Cooking tips

Unripe green mango adds a essential tangy acidity that balances rich coconut milk.
Wear gloves when handling scotch bonnet pepper to avoid skin irritation.
Original home-cooking adaptation inspired by Trinidadian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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