Curry Tannia and Saltfish

Curry Tannia and Salfish is a favourite in the Caribbean. Tannia (also called yautia, new cocoyam tanier, and malanga) is considered an energy food, much like cassava, sweet potato and yam. Also, it is a favourite for many because of its unique flavour and texture.


Course: Seafood

Cuisine: East Indian

Author: Felix (Simply Trini Cooking)

Keywords: Curry tannia and saltfish


  • 1 lb tannia
  • 1 cup flaked salfish
  • 1/2 cup onion chopped
  • 1 1/2 tbsp. garlic minced
  • 1 1/2 tbsp. chive minced
  • 1 tbsp. chadon beni minced
  • 1 tsp. masala powder
  • 1/2 tsp. turmeric powder
  • 1 tsp. masala powder
  • 1 tsp. geera powder
  • 3 tbsp. curry powder
  • 5 tbsp. water for curry mixture
  • 2 cups water


  • Peel and wash the tannia.
  • Dice and set aside.
  • Boil the salfish in 4 cups of water. Remove the skin and bones; flake and set aside.
  • Heat 3 tbsp. oil. Saute onion and garlic.
  • Mix together the curry, masala, turmeric and geera in 5 tbsp. water.
  • Add to the onion and stir until sticky.
  • Add the tannia.
  • Stir until evenly coated with the curry mixture. Add 2 cups of water.
  • Cover and simmer for 10 minutes.
  • Then add salfish chadon beni and chive.
  • Stir and let it simmer for 2 more minutes. Allow to cool and serve with beans or vegetable

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Recipe © Simply Trini Cooking. All rights reserved

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