I am using the doctor and wrenchman fish for this recipe because these fish are best for steaming, roasting, and curried. However, you can use any other fish of your choice.
2 lbs. doctor and wrenchman fish
2 tablespoons Indian curry powder
1 teaspoon black pepper
Salt to taste
1 tablespoon vegetable oil
1 stalk scallion
1 sprig thyme
1/2 of one onion
1/2 of one scotch bonnet pepper (seeds removed)
1 cup of water
1 tablespoon cooking butter or less
4 seeds pimento
1 1/2 teaspoons marjoram
Prepare the fish by using a sharp knife to remove the scales, gut and remove the inside. Wash the fish in vinegar and water solution. Put to drain, then place fish in a clean bowl; one fish can be cut into two halves if the size is big, if not make a diagonal cut on both sides.
Mix the salt and black pepper together in a small bowl, then rub it into the gut of the fish and the cut on both sides. Cover and set aside for 10 minutes.
In a blender blend the onion, hot pepper, scallion, thyme and pimento seeds together until all ingredients have combined well.
Place a Dutch pot (medium size deep bottom pot) over medium heat, add the vegetable oil; allow oil to be hot. Add the curry powder to the hot oil and stir; allow the curry to totally be dissolved, add the butter .
Add the fish
Sprinkle the marjoram all over the fish.
Add one cup water to the blended seasons in the blender and blend for couple seconds, then pour this into the Dutch pot with the fish.
Cover pot and allow to simmer for twenty-five minutes, add half cup more water within that twenty-five minutes. If liquid is too watery, simmer some more until it thicken to the consistency that you desire
Remove from heat when done and serve with steam rice and cooked dumplings and boiled green bananas.