Caribbean and African Cooking: Spiced Red Snapper in Tamarind and Coconut

Fish has a prominent place in Caribbean cooking. Guyana, for example, is known as the Land of Many Waters, being well-endowed with creeks, lakes and rivers. Georgetown is situated at the confluence of the Demerara River and the Atlantic Ocean. It has three main markets, Stabroek, Bourda and La Penitence which have a superabundance of fish and shellfish — a colorful array with equally colorful names like Banga Mary, hassar, flounder, houri, queriman, ice fish, yarrow, sunfish, snook, basha, butterfish, gilbacher, pachoo, and shellfish such as crab, scampi, shrimps and lobsters. Some of the commonly used fish here include travalli, snapper, mullet, jacks, cod and haddock.

In addition, many West African dishes utilize fresh, sun-dried and smoked fish, with fresh snapper being commonly used. Dried fish is very expensive and not easily available, however — which is a pity, because they have a distinctive flavor.
Overall, my most difficult task has been to decide on and select the recipes, and they range from cheap to expensive, bony and boneless, white to dark and oily, sea and river fish.

Try always to use lime or lemon on the fish, to cut the 'rankness', and season with herbs and spices as often as possible and where advised.

Tamarind is good in all stews and curries and especially fish stew. I created this for a friend who loves the combination of tamarind and coconut. The tart sweetness of tamarind toned down by the creamy coconut milk produces pleasing results.

Serves 3

THE FISH

1 large red snapper, cut in
serving pieces juice of 1/2 lemon or lime
2 cloves garlic, crushed
1/2 tsp coarse black
pepper salt, to taste
flour for dusting
cooking oil for frying fish

Clean, wash and rub the fish with lemon or lime juice. Rub with crushed garlic, black pepper and salt. Leave to marinate for 2 hours o overnight in the refrigerator. Pat the fish dry, dust with flour on both sides and fry in hot oil.

THE SAUCE

2 tbsp margarine 1 onion, sliced
1 clove garlic, crushed
4 medium tomatoes, peeled and chopped
1 tsp paprika
1/4 tsp mixed spice 3 tbsp tamarind sauce hot pepper, to taste
2 cups coconut milk

Fry the onions and garlic lightly in margarine for 2 minutes. Stir in the tomatoes and cook for a few minutes. Add the spices, tamarind sauce, hot pepper and coconut milk and stir well. Add the fish and simmer gently for 10-15 minutes, adding a little water if too thick.