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Voodoo Mango Trinidad Fish Curry

  • Seafood
Time45 minutes Time4
Voodoo Mango Trinidad Fish Curry

ingredients

  • 600g firm white fish such as Hake or Monkfish
  • 16 large shrimp
  • 2 garlic cloves
  • 1 shallot
  • 4 tsps Voodoo Mango Sauce
  • 400ml coconut milk
  • Thinly sliced red chilli to taste
  • Coriander leaf
  • Slices of lime
  • 4 bay leaves
  • Salt and pepper to season

Buy the items

Voodoo Mango Hot Sauce
Voodoo Mango Hot Sauce
150ml £4.95
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Directions

  1. Soften up the finely chopped garlic and shallot in a little rapeseed oil in a frying pan with the bay leaves.
  2. Add a little of this to each of 4 squares of foil, forming into an open parcel. Slice the fish into large chunks and add a few to each foil parcel along with 4 shrimp.
  3. Split the Voodoo Mango sauce and coconut milk between the 4 parcels, add more hot sauce if you like it hotter. Add a slice of lime and a couple of chilli slices and season with a pinch of salt and pepper to taste.
  4. Wrap the parcels up and place on a medium hot BBQ to cook through, around 10-15 minutes. Don't overcook or the fish will go mushy.
  5. Serve with rice of your choice, sprinkled with coriander leaf, spring onion and garlic rotis, and a squeeze of fresh lime juice.

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