Description
Discover the savory delight of Swahili Coconut Fish Curry, a flavorful dish that combines tender fish with a rich coconut sauce.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust to taste)
- 1 can (14 ounces) coconut milk
- 1 cup fish stock or water
- 1 pound white fish fillets (such as tilapia or cod), cut into chunks
- 1 tablespoon lime juice
- Salt to taste
- Fresh cilantro, for garnish
- Cooked rice, for serving
Instructions
- In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the ground coriander, cumin, turmeric, and chili powder to the skillet. Cook for another minute, stirring constantly to toast the spices.
- Pour in the coconut milk and fish stock (or water), stirring to combine. Bring the mixture to a gentle simmer.
- Add the fish chunks to the skillet, ensuring they are submerged in the sauce. Cook for about 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
- Stir in the lime juice and season with salt to taste.
- Remove from heat and garnish with fresh cilantro before serving. Serve hot over cooked rice.
Notes
- For a spicier kick, add sliced fresh chili peppers or a dash of hot sauce to the curry.
- Substitute the white fish with shrimp or firm tofu for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Swahili
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: varies
- Fat: 20g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: varies