🐟🍛 Zanzibari Fish Curry in Coconut Sauce

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📝 Ingredients:

🐟 For the Fish:

  • 500g firm white fish (like kingfish, tilapia, or snapper), cut into chunks

  • ½ teaspoon turmeric

  • ½ teaspoon salt

  • Juice of 1 lemon

  • 1 tablespoon oil (for shallow frying)

🧅 For the Sauce:

  • 2 tablespoons oil

  • 1 onion, finely chopped

  • 2 tomatoes, finely chopped

  • 2 cloves garlic, minced

  • 1 teaspoon grated ginger

  • 1 green chili (optional, chopped)

  • 1 teaspoon curry powder

  • ½ teaspoon ground coriander

  • ¼ teaspoon black pepper

  • Salt to taste

  • 1½ cups coconut milk

  • ½ cup water (as needed)

🌿 Garnish:

  • Fresh coriander leaves (dania), chopped

  • Extra lime wedges for serving

👩🏽‍🍳 Instructions:

🔹 Step 1: Marinate & Fry the Fish

  1. In a bowl, season the fish with turmeric, salt, and lemon juice. Let it sit for 10–15 minutes.

  2. Heat oil in a frying pan. Lightly fry the fish on both sides until golden brown but not overcooked. Remove and set aside.

🔹 Step 2: Make the Coconut Curry Sauce

  1. In a large pan, heat 2 tablespoons of oil over medium heat. Add the chopped onion and cook until soft and golden.

  2. Stir in garlic, ginger, and green chili. Cook for 1 minute until fragrant.

  3. Add the chopped tomatoes and cook until soft and saucy.

  4. Mix in the curry powder, coriander, black pepper, and salt. Stir for another minute to toast the spices.

🔹 Step 3: Combine and Simmer

  1. Pour in the coconut milk and water. Stir and bring to a gentle boil.

  2. Carefully add the fried fish to the sauce. Reduce heat and simmer uncovered for 10–12 minutes. Let the sauce thicken and the fish absorb the flavors.

🔹 Step 4: Final Touch

  1. Taste and adjust seasoning. Sprinkle with fresh coriander and squeeze a bit of lime juice on top just before serving.

🍽️ Serving Suggestions:

  • Serve hot with:

    • 🍚 Steamed white rice or pilau

    • 🫓 Chapati

    • 🍌 Fried plantains

    • 🥗 Kachumbari (East African fresh tomato and onion salad)

⏱️ Time Estimate:

  • Prep Time: 20 minutes

  • Cooking Time: 30 minutes

  • Total Time: ~50 minutes

👨‍👩‍👧‍👦 Servings:

  • Serves 4 people comfortably.

💡 Tips:

  • Use fresh coconut milk for the richest flavor, but canned works well too.

  • If you like it spicier, add more green chili or a touch of chili powder.

  • Be gentle when stirring after adding the fish to avoid breaking it apart.

  • This dish also tastes even better the next day as the flavors develop!


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