Description
A fragrant and creamy coconut fish curry from Zanzibar, combining East African and Indian influences.
Ingredients
Scale
- 1.5 lbs firm white fish fillets, cut into 4–5 inch pieces
- 1 teaspoon curry powder, plus ½ teaspoon more for the sauce
- ½ teaspoon salt, plus more to taste
- ¼ teaspoon black pepper
- 2 tablespoons oil, divided
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 green bell pepper, chopped (optional)
- 2 medium tomatoes, chopped
- 1 tablespoon tomato paste
- ½ teaspoon turmeric
- 1 green chili, chopped (or to taste)
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon lime juice
- Fresh cilantro, chopped, for garnish
Instructions
- Season and sear the fish. Pat the fish dry. Combine 1 teaspoon curry powder, salt and pepper, and sprinkle over the fish. Heat 1 tablespoon oil in a large pan over medium-high heat. Sear the fish 3–4 minutes until browned on the bottom but still undercooked on top. Remove and set aside.
- Build the base. In the same pan, add the remaining oil. Add the onion and bell pepper if using, and sauté until softened, about 4 minutes. Stir in the garlic and ginger, cooking 1 minute until fragrant.
- Cook down the tomatoes. Add the remaining curry powder, turmeric and chili. Stir for 30 seconds to toast the spices. Add the chopped tomatoes and tomato paste. Cook for 5–7 minutes, stirring occasionally, until the tomatoes break down into a thick paste.
- Add the coconut milk and fish. Pour in the coconut milk and stir to combine. Bring to a gentle simmer. Return the fish to the pan along with any juices. Reduce heat to low, cover, and cook for 8–10 minutes until the fish is cooked through.
- Finish and serve. Squeeze in the lime juice. Taste and adjust salt. Sprinkle with fresh cilantro and serve hot with rice.
Notes
For a vegetarian version, swap the fish for chickpeas or cubed firm tofu and use vegetable broth instead. Leftovers keep refrigerated for up to 3 days; reheat gently over low heat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: African
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg