Guyanese Fish Curry

Name: Guyanese Fish Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Guyanese
Ingredients: 4 firm fish steaks (snapper or gilbacker); 2 tbsp curry powder; 1 tsp turmeric; 2 tomatoes, diced; 1 onion, sliced; 3 cloves garlic, minced; 1 wiri wiri pepper, whole; 2 tbsp vegetable oil; Juice of 1 lime; 2 stalks scallion; 2 sprigs thyme; Salt; 250ml water

Curry Fish (CUR-ree fish)

Curried Fish with Tomato and Pepper

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 338 kcal

Fresh fish steaks simmered in a light curry sauce with tomatoes, onion, and wiri wiri pepper, a staple coastal Guyanese preparation.

Nutrition & Info

Protein 32.0g

Carbs 12.0g

Fat 18.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish

Equipment Needed

wide skillet with lid sharp knife spatula

Presentation Guide

Vessel: shallow curry bowl

Garnishes: cilantro, lime wedge

Accompaniments: white rice, dhal, roti

Ingredients

4 firm fish steaks (snapper or gilbacker)
2 tbsp curry powder
1 tsp turmeric
2 tomatoes, diced
1 onion, sliced
3 cloves garlic, minced
1 wiri wiri pepper, whole
2 tbsp vegetable oil
Juice of 1 lime
2 stalks scallion
2 sprigs thyme
Salt
250ml water

Instructions

1
Season fish steaks with lime juice, turmeric, salt, and pepper. Let marinate fifteen minutes.
2
Heat oil in a wide skillet and fry curry powder until darkened and fragrant, about one minute.
3
Add onion, garlic, tomatoes, scallion, and thyme. Cook until onions soften and tomatoes break down.
4
Add water and whole wiri wiri pepper. Bring to a simmer and let the sauce develop for five minutes.
5
Gently place fish steaks into the sauce in a single layer. Cover and cook ten minutes without stirring.
6
Carefully remove lid and spoon sauce over fish. Serve with the curry sauce ladled generously over white rice.

💡

Did You Know?

In Guyana, the best fish curry is said to be made with freshly caught gilbacker, a prized Amazonian catfish found in Guyana's rivers.

Chef's Notes

Equipment Tips

wide skillet with lid
sharp knife
spatula

Garnishing

cilantro, lime wedge

Accompaniments

white rice, dhal, roti

The Story Behind Guyanese Fish Curry

Fish curry is where Guyana's Indian culinary heritage meets its abundant waterways. Indo-Guyanese cooks adapted their curry techniques to the magnificent fresh fish available from the Atlantic coast and interior rivers. The dish is deliberately lighter than chicken or goat curries, letting the delicate fish flavor shine through the spices. It became a Friday staple in many households.

🕐 Traditionally enjoyed lunch or dinner, especially fridays 📜 Origins: Indo-Guyanese coastal tradition

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