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Fish Curry

I love this Fish Curry recipe. It’s quite easy to make, and the important thing to remember is that you need to saute the curry powder, cumin, onion, and green tomato together before adding your fish. That’s what gives you that rich curry sauce.

Fish Curry serves well with hot with steamed rice or roti. Try it and tell us what you think by leaving a comment,

Fish Curry Recipe Ingredients:

  • 6-8 fish steaks (thin)
  • 1 teaspoon cumin
  • 2 tablespoon oil
  • 1 oz. curry powder
  • 1 Onion, chopped
  • 1 clove garlic, crushed
  • 2 slices green tomato, finely chopped
  • ½ teaspoon salt

How to make Fish Curry:

Clean, wash, and season the fish. Allow fish to marinate for 2-3 hours. Then pour oil into skillet and place over heat. Add garlic and allow it to become brown. Add curry cumin, onion, salt, and green tomato. Saute vegetables by adding a little water if necessary. Then add about 2 cups water and stir well. Cook until thickened (about 10 minutes). Then add fish and cook in curry sauce for abut 15-20 minutes. Serve immediately with steamed rice.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Stuffed Cherry Tomatoes is a very simple yet delicious appetizer recipe that anyone can make. Cherry tomatoes stuffed with shredded cooked chicken (Tuna Dip or Creamy Cheese Dip) mixed with butter,grated onion, curry and a pinch of ground cumin. Let your imagination go wild when stuffing tomatoes.

Stuffed Cherry Tomatoes Recipe Ingredients:

  • 2 doz. cherry tomatoes
  • 1 tablespoon butter
  • ¼ cup shredded cooked chicken
  • 1 teaspoon grated onion
  • 1 tablespoon curry
  • 1 pinch ground cumin

How to make Stuffed Cherry Tomatoes:

In fry pan over heat, saute onion in butter. Add curry and cumin and about 3-4 tablespoons water. Mix into a paste and then add shredded chicken. Cook for 2 minutes stirring all the time. Remove from heat and set aside. With a sharp knife cut off tops of tomatoes and scoop out inside. Stuff with chicken and place on cookie sheet under grill for one minute and then serve immediately.

(The Tuna Dip or Creamy Cheese Dip can be used to stuff cherry tomatoes as well. But serve cold and do not grill.)

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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