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“From a chef in the Caribbean.”
2hrs 3mins
1-2 dozen

Ingredients Nutrition


  1. Wash the saltfish and put into a pan with water, allowing it to cover the fish.
  2. Leave to simmer for 1 1/2 hours.
  3. Discard the cooking water.
  4. Now place cold water on the saltfish and let it stand for 15 minutes, allowing the fish to cool down.
  5. When the fish is cool, discard this water as well and debone the fish.
  6. Flake the fish and put it into a deep mixing bowl.
  7. Add the curry powder, onion, flour and pepper to season. Adjust to your taste if desired.
  8. Mix it all together, adding water to create a thickish consistency.
  9. Heat the frying oil in a deep pan.
  10. When the oil is hot take a tablespoon, scoop up the mixture and drop it slowly into the hot oil.
  11. Allow each tablespoonful of mixture to cook for 2 to 3 minutes, until each ball is golden brown.
  12. Serve with white rice, spinach or calalloo, or any vegetable of your choice.

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