Hassa Curry with Saijan and Mango – Guyanese Style

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), minced garlic, and chopped hot pepper. Mix well to ensure all fish pieces are coated. Let it marinate, preferably overnight or for at least 30 minutes.

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. Sauté until onions are translucent. Add curry powder, turmeric powder, and roasted ground jeera. Stir well and cook for 2-3 minutes 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 reduce heat, cover, and simmer for 20-25 minutes 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 simmer for another 15-20 minutes, 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 steamed rice or Buss-up Shut Roti.

• Seasoning fish overnight enhances flavor.

• Roasting cumin (jeera) before grinding adds a nutty depth.

• Adjust pepper quantity to your spice preference.

• Can be made with other types of fish like Tilapia.

• Serve with rice or Buss-up Shut Roti.