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Spice Island coconut fish curry
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Transport your taste buds to the beautiful Spice Island of Zanzibar with this aromatic and warming East African curry. Featuring a blend of chili heat, tropical coconut sweetness, tangy tomatoes, and a touch of lime and tamarind, this dish perfectly complements firm fish. Pair with white rice or East African Chapati to savor the creamy golden sauce and experience the flavors of the Indian Ocean.
Ingredients:
  • 500 g monkfish or firm white fish deboned and skin removed, cut into 3cm chunks

  • 1 tsp ground turmeric
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • Juice of 1 lime
  • 3 tbsp coconut oil (cold-pressed and flavourful)
  • 1 large brown onion peeled and diced
  • 2 – 3 green and red chillies stemmed and diced
  • 2.5 cm piece of ginger peeled and grated
  • 4 garlic cloves peeled and crushed
  • 1 tsp garam masala or curry powder
  • 2 vine-ripened or plum tomatoes diced
  • 150 ml fish, vegetable or chicken stock
  • 1 x 400ml can coconut milk
  • 2 – 3 tsp tamarind paste
  • 12 large raw king prawns peeled and deveined (defrosted if frozen)
  • 150 g green beans trimmed
  • Small handful of fresh coriander leaves torn
  • 4 tbsp coconut flakes toasted
  • 1 red chilli stemmed and thinly sliced
Instructions:
  • In a large bowl, mix together all marinade ingredients. Add the fish and freshly ground black pepper, ensuring it's coated on all sides. Set aside covered while you prepare the curry sauce, or refrigerate for 1-2 hours. Heat coconut oil in a wide, shallow saucepan over medium heat. Cook onion with 1 tsp sea salt for up to 10 minutes until softened. Add chillies, ginger, and garlic, stirring frequently for 2 minutes. Stir in turmeric and garam masala, cooking for another minute. Add tomatoes, stock, and coconut milk, bring to a boil, then simmer for 15 minutes until slightly thickened. Mix in tamarind paste, add fish and cook for 3 minutes. Add prawns and green beans, cooking for 3-4 minutes until desired consistency. Season, garnish with coriander, coconut flakes, and chilli slices. Serve with rice or East African Chapati.

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