Guyana Style Hassa Curry

Prep and clean fish. Using a scissor, cut all fins and trim mouth and whiskers. Scrub shell with a hard bristled brush.
Place fish in deep bowl. Squeeze fresh lime juice and sprinkle salt over fish and fill with water. Allow to soak 15-20 minutes. Rinse and drain.
Make masala-curry paste by combining curry powder, masala, green seasoning, and tomato paste. Add a 4 tbsp water to make paste.
Heat pot with oil, fry masala paste until golden brown. Add fish and coat in mixture. Bounjay until all fish is coated.
Add coconut milk, mango, and salt. Boil 20 minutes then add potatoes. Allow curry to boil until potatoes are cooked and gravy has reduced and thickened.

CURRY CASCADURA

Ingredients

8-10 Cascadura (wild caught hassa) fishes

1 tbsp. curry

3 medium-sized tomatoes

4 cloves garlic

10 leaves chadon beni (Culantro)

1 small onion

1 pimento pepper

1 cup coconut milk

1 tbsp. curry powder

2 tbsp. onion

1 tbsp. garlic Salt and pepper to taste (about 1/4 tsp) Oil (about 1 1/2 tbsp,)

Directions:

Clean the cascadura. Chop finely the garlic, onion, pimento, and chadon beni. In a small bowl mix the chopped ingredients and add seasoning mixture.
Dice the tomatoes. Mix the seasoned mixture with the curry and masala.
Mix the chopped tomatoes into the seasoning. This is your stuffing for the fish. Stuff the fish with the tomato and seasoning mixture.
Heat oil in a heavy sauce pan, add onion and garlic and cook slowly until yellow. Mix the curry in a little bit of water and add to the heated oil. Cook slowly.
Add fish and stir until coated with curry. Add a little water to the curry.
Add coconut milk, salt and pepper to the curry and allow to simmer for about 15 minutes. Do not let it dry down.
Serve with dumpling, rice or provisions and Enjoy!! Ingredients 8-10 Cascadura fishes 1 tbsp. curry 3 medium-sized tomatoes 4 cloves garlic 10 leaves chadon beni 1 small onion 1 pimento pepper 1 cup coconut milk 1 tbsp. curry powder 2 tbsp. onion 1 tbsp. garlic Salt and pepper to taste (about 1/4 tsp) Oil (about 1 1/2 tbsp,)