Trinidadian · intermediate
Trinidadian Curried Kingfish With Green Mango And Okra
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 TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Rub the kingfish steaks evenly with green seasoning and 0.25 teaspoon of salt, then set aside to marinate for 15 minutes.
- 02
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.
- 03
Reduce heat to medium, add the curry powder and minced scotch bonnet to the skillet oil, stirring constantly for 1 minute to bloom spices.
- 04
Pour in the coconut milk while whisking gently to dissolve the toasted curry mixture into a smooth sauce.
- 05
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.
- 06
Return the kingfish steaks to the skillet, cover, and simmer over low heat for 5 minutes until the fish is fully cooked and tender.
A LITTLE KITCHEN KNOW-HOW
Blooming Curry Powder
Toasting curry spices directly in hot oil releases oil-soluble aromatic compounds, deepening the base flavor before adding liquids.
Notes from the kitchen
- 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.