Tanzanian Fish Curry
on
| 2 min read
Ingredients
- 1 Kg. firm fish, cubed (Snapper, Grouper, Orange Roughy or Mahi Mahi)
- Salt
- 3 Tblsp vegetable oil
- 1 white onion, chopped
- 2 cloves garlic, chopped
- 1 Tblsp curry powder
- 1 heaped tsp ground tumeric
- 2 Tblsps tomato paste
- >Pinch of ground clove
- 1 fresh, long red chilli, finely sliced
- Juice of ½ lemon
- 2 cups coconut milk
- Fresh coriander for garnish
Method
- Clean and rinse fish, pat dry and season with salt. Brown the fish in the oil, remove and set aside.
- Add the onion and cook until soft and brown. Then, add the garlic, and stir until just cooked.
- Mix into the same pan the curry powder, the turmeric, tomato paste, chilli, ground clove and lemon juice. Cook for 2-3 minutes.
- Add coconut milk, bring to the boil and reduce heat. Gently stir through the fish and simmer for a further 10 minutes (level 4 on induction, very low fire on gas).
- Serve with steamed or boiled long grain rice and top with fresh coriander.