CURRIED CASCADOUX ft Chef Jason Peru

Marinade for Cascadoux

8 -10 Each Cascadoux

1 Tbsp of Salt

¾ Tbsp of Black Pepper

½ Tbsp of Curry Powder

¼ Tbsp of Geera ( Cumin )

3 Tbsp of Green Seasoning

2 Tbsp of Fresh Chopped Chives

Stuffing for Cascadoux

½ Cup Grated Green Mango

½ Cup Grated Coconut

1 Clove Garlic Minced

1 Tsp Minced Chadon Beni

Ingredients to Cook Cascadoux

3 Tbsp of Vegetable Oil

2 Tbsp of Minced Garlic

¼ Cup of Julienned Onions

1 ½ Tbsp of Curry Powder

¾ Tbsp of Garam Massala Powder

½ Tbsp of Geera – Cumin

½ Tbsp of Turmeric Powder ( Saffron )

¾ Cup of Water

Season cleaned whole cascadoux with the ingredients specified, ensuring to massage and rub all the
spices into the fish. Mix all ingredients for the stuffing and stuff a little inside the belly / cavity of
the cleaned cascadoux. Let marinate for at least 2 hrs to overnight.
Place a medium high sided pot on high heat. Add the oil. Place the garlic and onions into the hot oil
and sauté for two minutes until fragrant. Add the curry powder, geera, amchar massala and turmeric.
Stir spices in the hot oil to parch and cook the powders. Cook for approximately 1 minute and a
half. Add the water and stir the spices to dissolve the grains of the curry in the water. Let cook for
about 2 minutes then add the seasoned cascadoux to the hot pot. Turn fish to evenly coat with the
curry mixture.
Cover pot, bring to a boil and then reduce to a simmer for about 20 minutes stirring
occasionally. After cooking period, remove the cover and season to taste with salt and pepper if
needed. Remove from the heat and serve with basmati rice, boiled provision or even cornmeal
dumplings.