This curry-like dish reflects the fusion of Caribbean flavors and the island’s seafood bounty, offering a unique taste that’s deeply tied to Margarita’s culinary heritage.
How it tastes
Rich, creamy sauce with tender, flavorful ray fish. Infused with coconut's natural sweetness, balanced by savory and aromatic spices.
Origin & History — first documented: 1950
The dish dates back to the mid-20th century when local cooks began using coconut milk to complement the flavors of ray fish, a common catch around the island.
Recipe
Ingredients
🐟400 g ray fish
🥛200 ml coconut milk
🧄100 g onion
🧂2 tsp curry powder
🍋1 whole lime
Method
1Sauté onion in a pan until translucent.
2Add ray fish and curry powder, cooking briefly.
3Pour in coconut milk and simmer until fish is tender.
4Finish with a squeeze of lime juice before serving.
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