Swahili Fish Curry
Swahili Fish Curry
Course: Recipes, Dessert, TreatDifficulty: EasyServingsservings
Total time
1
hour10
minutesIngredients
1 kg Kingfish fillet or Red snapper
Olive oil
2 red serenade chilies
1 tbsp. Bel’s Organic ginger & garlic mix paste
1 red onion, diced
1 red capsicum, diced
1 yellow capsicum, diced
1 can of coconut milk or cream
1/2 tablespoon of turmeric powder
1 tbsp. coriander powder
1 tbsp cumin
1 tbsp curry powder
Salt & black pepper as desired
1 bunch dhania
1 cup of basmati rice
1 tbsp. white vinegar
4 lemons
2 tomatoes
Directions
- Cut the fish into your desired sizes and briefly sear each side for 30 seconds. Set aside.
- Heat a saucepan over medium-high heat and add oil. Saute chopped onions for 30 seconds, then season with salt.
- Add capsicum and tomatoes to the pan and saute for another 30 seconds. Next, add the spices and ginger garlic mix, and cook for 1 minute.
- Deglaze the pan by adding a bit of water, and continue cooking the mixture until it softens.
- Once done, remove the mixture from the heat and puree it. Return the puree to the pan and cook for an additional minute, stirring occasionally.
- Add coconut cream to the mixture, mix well, and then add water. Let it simmer for 30 seconds before adding the fish pieces and dhania stems. Gently stir to incorporate.
- Cover the pan, reduce the heat to medium, and let it simmer for 5-6 minutes or until the fish is completely cooked.
- Finish the dish with a generous squeeze of lime and with basmati rice or chapati.
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