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If you are Guyanese or anyone from the islands, then most likely you know what Gilbaka is. If  you don’t, then read below for a snippet.

“Gilbaka is a scaleless saltwater fish that is part of the catfish family. It is found in the muddy sea bottoms of coastal rivers from Guyana to northern Brazil. This sea catfish can grow to enormous sizes and is quite meaty in texture. It is by no means a “pretty” looking fish, but it is quite delicious. It stands up well to heavy seasonings and high-temperature cooking. Gilbaka has very thick, smooth skin that is light gray in color; once cooked, it becomes dark and gelatinous”

This particular fish curry is one that I never get tired of. It is simply delicious. I know it’s not one that you can find in any grocery store but you can definitely pick a few pounds or more up at your local West Indian stores when available.

Enjoy the recipe below and be sure to let me know how it came out. It is very simple and the taste is immaculate.

GUYANESE GILBAKA CURRY (FISH)

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Course Main Course

Cuisine Guyanese

Ingredients

  

• 2 lbs Gilbaka Fish
• 1-2 Lemon or lime
• 3 tbsp Cooking oil
• 1 chopped onions
• 1 head Garlic
• 1 large Tomatoes
• Masala
• Curry Powder
• Salt to taste
• 1 Tamarind or mangoes
• 3-4 wiri wiri peppers or any hot peppers

Instructions

 

• Prep fish by washing with lemon or lime juice in cold water and pat dry when finished.
  
• Prep your onions, garlic, tomatoes , tamarind/ mangoes and anything else that you would be adding to your fish curry and set aside
  
• In a bowl, mix your curry powder and masala with about 5-6 tbsp of water to make a thick paste.
  
• Heat oil in a wide pan.
• Add onions to the pan and fry.
  
• Add masala and curry powder mixture along with the tomatoes to your pan. Let it cook for a few minutes.
  
• Add fish to the mixture then add your salt and let cook for 20 minutes. Add your mangoes or tamarinds and hot peppers. Let cook for additional 15 minutes. You may or may not need to add water. Some fish will lose it's own water as in our case. Gently stir fish but not too much as you do not want it to break.
  
• Remove from heat when the gravy is slightly thick.

Keyword Curry Fish, Fish Curry, Gilbaka Curry, Guyanese fish curry

And there you have it folks, hot Gilbaka curry. You can pair with some calaloo (spinach) and enjoy with your choice of roti or rice.

Cheers!

*** Go follow me on YouTube, I will have the video up for this delicious meal up by the first week of June***