Voodoo Mango Trinidad Fish Curry

Sauces -

Voodoo Mango Trinidad Fish Curry

Prep Time: 0.25 Hours
Total Time: 0.45 Hours
Servings: 4 Person(s)

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

Soften up the finely chopped garlic and shallot in a little rapeseed oil in a frying pan with the bay leaves. 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. 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. 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. 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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