#Curried #Snapper With Green #Mangoes

In a large bowl rinse snapper once, check for scales, drain, cover with water and add the juice of two limes and wash steaks properly, drain and rinse once more. Season fish with crushed garlic, Finely chopped Cuban Oregano & Shado Beni, thyme, salt and black pepper, let marinate. (You may add or remove salt and black pepper to taste.)

Blanch the Mango for two minutes in boiling water and set aside. Using 1-2 ounces of water add to curry powder and make a thick paste. Mildly flavoured curries work best.

In a large heavy iron pot or Saucepan, over medium heat, add oil and let it heat just before smoking. Add 1/2 of a Scotch Bonnet or Habanero Pepper (without seeds for Mild heat or with seeds for medium heat) and curry paste and let cook for 90 seconds, constantly stirring.

Add chopped Tomato and Green Mango wedges, mix thoroughly, cover and let simmer for 5 minutes stirring once or twice. Keep your eye on it so that it doesn't dry out. Lower the burner if necessary.

Add Snapper and stir thoroughly, cover and let simmer for 3-4 minutes so the fish can come up to temperature, turn once.

Add hot water up to the level of the Snapper, about 1 - 1 1/2 cups, stir, cover and let cook for 10 minutes, turning once. Remove cover. Taste, turn once and let cook for another 10 minutes. Remove from heat and place in serving bowl. Note: The remaining sauce should be of a medium consistency. Best served warm.