ARMORED CATFISH/HASSAR CURRY GUYANESE STYLE

Ingredients
6 hassars
1 Onions
1 or 2 Tomato
1 Tsp. Fine Thyme or Bandania (Grind)
2 Tsp. Celery (Chopped)
2 Tsp. Eschallot (Chopped)
1 1/2 Tsp. Curry Powder
1 Tsp. Tumeric (Powder or Fresh)
1 Tsp. Gharam Massala
1 Tsp. Geera
4 – 6 wirri-wirri peppers
1 Cluster Garlic (Crushed)
2 tbsp Cooking Oil
1 cup Coconut Milk
Salt to taste.

Instructions
Wash, clean and salt the hassars, and set aside for about 15 to 20. Do not remove the shells. Afterwards, rinse and dry the hassars.
Prepare the curry sauce as follows: heat 2 teaspoons of oil, and cook the onion lightly brown. Add curry powder, geera, massala, tumeric, garlic, fine thyme, bandania, crushed pepper, salt to taste and water to make a paste, then fry in oil until the water evaporate
Put the hassars into the curry sauce and bunjay for 5 to 10 mins (make sure to keep and eye on it so that it will not burn).
add 1 cup water or coconut milk and stir cover and cook for 15 – 20 minutes until the sauce is thick, adding more water if necessary.
When finished, put the hassars onto a dish and pour the curry sauce over and serve with rice or roti.
Enjoy!

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