Mangu

fish-curry

Next Dish: Maputi

Fish Curry is a popular dish in coastal regions worldwide, especially in South Asia and the Caribbean. It is a spicy, savory dish typically made by simmering fish and various spices in a sauce that often includes coconut milk or tomatoes. The type of fish used can vary widely, depending on local availability and preference. The dish is usually served with rice or bread to balance the heat and absorb the flavorful sauce.

vegetable oil

garlic

curry powder

diced tomatoes

coconut milk

salt

coriander

cumin

dried pepper

ginger

ground turmeric

lemon

onion

white fish

Recipe

Ingredients:

  • 500g white fish fillets

  • 2 tablespoons vegetable oil

  • 1 onion, finely chopped

  • 2 cloves garlic, minced

  • 1 tablespoon grated fresh ginger

  • 1 tablespoon curry powder

  • 1 teaspoon turmeric

  • 1 teaspoon cumin

  • 1 can (400g) diced tomatoes

  • 1 can (400ml) coconut milk

  • Salt and pepper to taste

  • Fresh coriander for garnish

  • 1 lemon, cut into wedges


Instructions:

  1. Cut the fish into bite-sized pieces, season with salt and pepper, then set aside.

  2. Heat the oil in a large pan over medium heat. Add the onion, garlic, and ginger, and sauté until the onion is soft and translucent.

  3. Stir in the curry powder, turmeric, and cumin, cooking for another minute until the spices are fragrant.

  4. Add the diced tomatoes to the pan, stirring to combine with the onion and spices. Simmer for about 5 minutes until the tomatoes have broken down slightly.

  5. Pour in the coconut milk, stirring well to combine with the tomato mixture. Bring the curry to a simmer.

  6. Add the fish pieces to the pan, stirring gently to coat in the curry sauce. Simmer for about 10 minutes, or until the fish is cooked through and the curry has thickened.

  7. Taste and adjust seasoning with more salt and pepper if needed.

  8. Serve the fish curry hot, garnished with fresh coriander and a squeeze of lemon.