Hassa Curry with Saijan and Mango – Guyanese Style
Summary
- A rich and flavorful Guyanese Hassa (armored catfish) curry, slow-cooked with fresh green seasoning, aromatic spices, saijan (moringa), and green mango for a tangy kick. This dish is often prepared for family gatherings and served with rice or roti.
All Ingredients - For Hassa Curry
- Hassa Fish (Armored Catfish) 10-12 pieces
- Lime Juice 2-3 limes
- Onion 1 large, chopped
- Green Seasoning (blended herbs) 1/4 cup
- Garlic 4-5 cloves, minced
- Hot Pepper (e.g., bird pepper) 2-3, chopped (to taste)
- Curry Powder 2 tbsp
- Turmeric Powder 1 tsp
- Roasted Ground Jeera (Cumin) 1 tbsp
- Saijan (Moringa) 1 cup, chopped
- Green Mango 1 large, sliced
- Salt to taste
- Cooking Oil 2-3 tbsp
- Water as needed for gravy
Tools You'll Need
- Pot
- Bowl
Plan Ahead
Up to 30 min of hands-off time you can shift to earlier.
- Step 2 · Overnight30 min
…ell to ensure all fish pieces are coated. Let it marinate, preferably overnight or for at least 30 minutes.
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Clean and Prepare Hassa Fish
Thoroughly clean the Hassa fish. Make slits on the fish. Squeeze fresh lime juice over the fish and rub it in for washing. Rinse the fish well.
Step 2: Season the Fish
In a bowl, season the cleaned fish with chopped onion, green seasoning (blended herbs), garlic, and chopped hot pepper. Mix well to ensure all fish pieces are coated. Let it , preferably overnight or for at least .
Step 3: Prepare the Curry Base
Heat cooking oil in a large pot or karahi over medium heat. Add chopped onions, hot peppers, and curry leaves. until onions are translucent. Add curry powder, turmeric powder, and roasted ground jeera. Stir well and cook for until fragrant, adding a splash of water if needed to prevent burning.
Step 4: Add Fish and Cook
Carefully add the seasoned Hassa fish to the pot. Stir gently to coat the fish with the curry base. Add enough water to create a gravy. Bring to a boil, then heat, cover, and for until the fish is partially cooked.
Step 5: Incorporate Saijan and Green Mango
Add the chopped saijan (moringa) and sliced green mango to the pot. Stir gently. Cover and continue to for another , or until the fish is fully cooked and the saijan and mango are tender. The gravy should thicken slightly.
Step 6: Final Check and Serve
Taste the curry and adjust salt if necessary. Ensure the fish is flaky and the saijan and mango are cooked through. Serve hot with rice or Buss-up Shut Roti.
Pro Tips
• Seasoning fish overnight enhances flavor.
• Roasting cumin (jeera) before grinding adds a nutty depth.
• Adjust pepper quantity to your spice preference.
Variations
• Can be made with other types of fish like Tilapia.
• Serve with rice or Buss-up Shut Roti.
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