Guyana Hassa Curry
Here is how we make Hassa Curry (Guyanese style)
Ingredients
- 1 pack Guyana Hassa - A pack usually have about 6 Hassas.
- 1 Lemon/Lime Cut the lemon and squeeze it all over the fish to give it a good clean.
- 1 Onion
- 1 Tomatoe
- 1 Green Mango
- 2 Cloves of Garlic
- 2 Wiri Wiri peppers You can use whatever you have
- Tamarind This is optional as it add flavour.
- Masala My mom made her own masala which consisted of different spices (black pepper, cumin etc)
- 3 tbsp Vegetable Oil
Instructions
- Start by washing the Hassa with Lemon or Lime juice.
- On a cutting board, dice and chop your onions, garlic, mangoes, tomatoes and peppers.
- Heat your oil in a pan on the stove.
- Add your onions to the hot oil and let it cook for a minute. Then add your masala and curry powder. Let it cook for 5 minutes before adding your chopped tomatoes. You can add your salt at this time or leave for when you add your fish in.
- Add your Hassa to the mixture. Mix Mix Mix. Add the mangoes and peppers at this time. Leave the Hassa to bunjal for a few minutes with no lid on the pan.
- Add water to the Hassa and let cook for 12 minutes or until you feel that it is just right. Remember, Hassas do not need to cook for very long time.
