Creamy Tanzanian Coconut Fish Curry with Plantains
Exotic and Aromatic Delight
A sumptuous, creamy coconut fish curry that amalgamates fragrant spices with the sweetness of ripe plantains, offering a taste of Tanzanian coastal cuisine.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Fish Marinade
For the Coconut Curry
For the Plantains
For the Garnish & Serving
Preparation
Marinating the Fish
Combine Marinade Ingredients
In a bowl, combine lemon juice, cumin, coriander, salt, and pepper.
Coat the Fish
Add the fish chunks and coat them well with the marinade.
Marinate
Cover and let sit in the refrigerator for at least 30 minutes or up to overnight.
For deeper flavor, marinate overnight.
Preparing the Plantains
Heat the Oil
Preheat the oil in a skillet over medium heat.
Fry Plantains
Add plantain slices and fry until golden and caramelized, about 2-3 minutes per side.
Fry in batches to avoid overcrowding the skillet.
Season
Season with salt immediately after removing from the pan.
Ensure the plantains are ripe to attain perfect sweetness.
Cooking Process
Sauté Aromatics
Heat oil in a large pan, then sauté onion, garlic, and ginger until fragrant.
Build the Curry Base
Stir in the curry powder and tomato paste, cooking for another minute.
Simmer the Curry
Add coconut milk, bell pepper, and green chilies. Simmer for 10 minutes.
Cook the Fish
Add marinated fish and cook until fish is cooked through.
Plating & Serving
Creamy Tanzanian Coconut Fish Curry with Plantains
Creamy Tanzanian Coconut Fish Curry with Plantains
Serve
Serve the creamy coconut fish curry over a bed of fragrant jasmine rice, topped with crispy fried plantains.