Demerara Gilbaka (or Catfish/Snapper) Masala Curry – Authentic Guyana Recipe
Tangy, deeply aromatic Indo-Guyanese fish curry tempered with toasted cumin and mustard seeds.
- Country of Origin
- 🇬🇾 Guyana (South America, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Firm white fish steaks, Cubed mango or tomato, Okra, Guyanese Madras curry, Roasted geera (cumin)
Ingredients for Demerara Gilbaka (or Catfish/Snapper) Masala Curry (4 Servings)
- 1.25 lbs (or 2.5 cups) firm white fish steaks, prepped into bite-sized pieces
- 1.5 cups cubed mango or tomato, washed and trimmed
- 1 cup okra
- 1 medium onion and 3 cloves garlic, finely minced with Guyanese Madras curry
- 1.5 tbsp traditional Guyana seasoning (roasted geera (cumin), fenugreek, garlic, wiri-wiri pepper)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown firm white fish steaks for 5 minutes.
- Add minced onion, garlic, Guyanese Madras curry, and roasted geera (cumin), fenugreek, garlic, wiri-wiri pepper, stirring for 2 minutes until deeply aromatic.
- Add cubed mango or tomato and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in okra right before serving warm.