Clean and wash the Fish (2 pound) with Lime (1/2). Make a couple of cuts on the thickest part of the belly.
Season the fish] with Green Caribbean Seasoning (1 tablespoon), Curry Powder (1/2 teaspoon), Salt (1/2 teaspoon), and half the Freshly Ground Black Pepper (1/4 teaspoon). Allow it to marinate for an hour.
Lightly dust in the All-Purpose Flour (3/4 cup) and fry in a pan with hot Vegetable Oil (as needed) for about 4 minutes each side. Set aside to drain on paper towels.
In the same bowl you marinated the fish, add the Water (1 cup) and swish around to pick up any remaining marinade. Set aside. Wash and cut the Green Mango (1) into 1/2 inch thick pieces.
In another wide pan heat the Vegetable Oil (2 tablespoon), then add the Onion (1/2) and Garlic (4 clove). Reduce the heat to low so you don’t burn the garlic. Add the Scotch Bonnet Pepper (1/4) and stir well on low heat.
With the heat still on low, add the remaining Curry Powder (2 tablespoon) and Freshly Ground Black Pepper (1/4 teaspoon). Stir well. Cook on low for 3-4 minutes to cook off any raw curry taste.
It will go clumpy, darker in color and your kitchen will have the lovely aroma of the spices which makes up a good curry powder. Add the pieces of mango and stir well to coat. Then add the water we reserved from the bowl we seasoned the fish in. Turn up the heat and bring to boil. Then reduce to a simmer and cook with the lid on for 6-8 minutes.
The mango should be somewhat tender at this point, cook longer if you want it more tender, push things around and add the previously fried fish to the pot. be gentle as we don’t want to break the fish. Try to spoon on some of the gravy over the fish to coat it. Add a bit more water if you need. Top with the Scallion (2) and Tomato (1/2), then simmer with the lid on the pot for 5 minutes.
Taste for salt and adjust accordingly. The mango should be tender and you should have a lovely curry sauce/gravy to eat with your steamed rice, roti or boiled ground provision. Serve and enjoy!