Hassar Curry
Hassar is the common name for an unusual armor plated fish eaten and found in Guyana (think underwater armadillo). I have been surprised to come home a couple times and find these fish swimming around the sink- as Nanee says, the fresher the better! There is no real substitute for hassar’s distinctive taste, but you could try to substitute with tilapia or white fish.
Ingredients:
- 2-3 hasssars, cleaned thoroughly
- 2 to 3 limes
- 8 cloves garlic, peeled
- 3 sprigs fresh thyme or ¾ tsp dried
- 2 tbsp curry powder
- ½ tsp cumion
- ½ tsp masala
- 1 onion, finely chopped
- ¼ to ½ cups water
- ¼ cup vegetable or corn oil
- 2 12 oz. cans of coconut milk
Directions:
Cover hassars with water. Squeeze in lime juice; drop in lime peels. Let soak while preparing remaining ingredients.
Puree garlic and thyme together in a food processor or crush with a rolling pin. In a bowl combine all dry ingredients and onion with just enough water to make a thin paste. Drain fish and spread out two thirds of the garlic/thyme puree, coating inside and out.
Heat oil in a large saucepan until very hot. Add curry paste and fry 2 to 3 minutes, stirring constantly. Add remaining garlic puree and cook 4 minutes. Add fish and cook 3 minutes. Add coconut milk, cover, and cook until fish is done, about 20 to 25 minutes.
