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Mahi Mahi Curry

HG Cooks

Mahi Mahi Curry

Recipe by Margo Grace Mckimm from Everyday Gourmet

We asked our team to share their favourite recipes, for a little inspiration. HG Co-Founder Martha Grace McKimm's late mother, Margo, picked up this recipe in St. Lucia, where the McKimm family visited for over 30 years. It's Martha's #1 go-to in Margo's self-published cookbook, Everyday Gourmet.

Serves 4


  • 1 pound Mahi Mahi, Dolphinfish, or other firm fish

  • 1 medium onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 3 medium tomatoes, sliced

  • 2 tbsp butter

  • 2 tbsp parsley, chopped

  • 2 tsp turmeric

  • 2 tsp curry powder

  • 1 tsp chili powder

  • 1 tsp salt

  • 2 tbsp lemon juice

  • 1 tbsp shredded or desicated coconut

Tip: Substitute any firm fish such as Swordfish or Lingcod.


  • Sauté onion, garlic and parsley in butter. Add turmeric, salt, curry, chili powder and coconut for 4-5 minutes

  • Add sliced tomato and cook until tender, approx. 3-5 minutes. Crush tomatoes, add lemon juice and simmer another 4-5 minutes.

  • Add well washed and drained fish, cut into desired pieces (not too small). Mix carefully with the sauce and make sure fish is coated. When it starts to boil, cover and let simmer 7-10 minutes. Do not allow fish to become soft and mushy.

Tip: Serve with rice and Mango Chutney.

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