Creamy Tanzanian Coconut Fish Curry with Plantains

Name: Creamy Tanzanian Coconut Fish Curry with Plantains
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Firm white fish fillets; Lemon juice; Ground cumin; Ground coriander; Salt; Black pepper; Vegetable oil; Onion; Garlic; Ginger; Curry powder; Coconut milk; Tomato paste; Green chilies; Red bell pepper; Salt; Plantains; Vegetable oil; Salt; Fresh cilantro; Lime wedges

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

Firm white fish fillets

500g, cut into chunks

Lemon juice

2 tablespoons

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Salt

to taste

Black pepper

to taste

For the Coconut Curry

Vegetable oil

2 tablespoons

Onion

1, finely chopped

Garlic

2 cloves, minced

Ginger

1 tablespoon, grated

Curry powder

1 tablespoon

Coconut milk

400ml can

Tomato paste

1 tablespoon

Green chilies

2, sliced

Red bell pepper

1, sliced

Salt

to taste

For the Plantains

Plantains

2 ripe, peeled and sliced

Vegetable oil

2 tablespoons

Salt

to taste

For the Garnish & Serving

Fresh cilantro

chopped

Lime wedges

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.

Use medium heat for sautéing.

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.

Maintain low heat while simmering.

Plating & Serving