1lb fresh water snapper or similar
2/3 Eddoes peeled and cut into 1 inch cubes
salt and pepper
small onion sliced
8 oz tin Italian tomatoes (or a mixture of fresh and tinned, but the tinned must be there)
After cleaning thoroughly, cut into even pieces and place in a bowl. Squeeze half a lemon or lime over the fish. Cut the squeezed lemon half into pieces and scatter on fish, leave for half an hour.
Drain fish, add one and half tablespoons of seasoning, salt, pepper and one tablespoon soy sauce, let marinate for a couple of hours up to a day.
Heat a pan with one tablespoon of oil, and lightly flour each piece of fish ( keep the seasoning bowl), then fry them a few pieces at a time quickly until lightly brown. As they colour lift out carefully onto a plate.
Peel 2/3 eddoes and chop into pieces about 1 inch square. Also slice half an onion thinly.
Using the same pan and fat reheat and add one tablespoon of curry powder and let cook until dark. Add the eddoes and onions and stir briskly until well coated. Add the marinade mixture the fish were in being careful of splashing from the hot oil. Put a cup of boiling water in the marinade dish and make sure you get as much of the mix as you can dissolved into it then pour this into the cooking mix. Add a couple of canned Italian tomatoes and some juice from a small can. Also add salt and pepper again now, for the new ingredients.
Stir and bring to the boil, then simmer for 20/30 minutes until eddoes begin to fall. This is tested by using the back of a wooden spoon to test if they squash.
Add the fish(and any juice in the plate) carefully back to the pot, cover and continue simmering for 10 minutes more.
Serve with rice or for a special treat with green bananas and yellow yam (see recipe number X). This dish is also good with dasheen peeled and boiled, and served with the rice.
The gravy with the fish is very good, when eating mash up the eddoes and dasheen with your fork so that they will absorb the gravy, you just can't seem to get enough.