Main Course · Dinner · African ·

Creamy Tanzanian Coconut Fish Curry with Plantains

Name: Creamy Tanzanian Coconut Fish Curry with Plantains
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 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; 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; Plantains, 2 ripe, peeled and sliced; Vegetable oil, 2 tablespoons; Salt, to taste; Fresh cilantro, chopped; Lime wedges

A sumptuous, creamy coconut fish curry that amalgamates fragrant spices with the sweetness of ripe plantains, offering a taste of Tanzanian coastal cuisine.

4.7(285 reviews)

·By Ethan Brooks·November 16, 2025

Creamy Tanzanian Coconut Fish Curry with Plantains — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Fish Marinade

For the Coconut Curry

For the Plantains

For the Garnish & Serving

Nutrition

Per serving

Calories: 546 kcal
Protein: 28.18 g
Carbs: 41.83 g
Fat: 32.17 g
Fiber: 4.4 g

Whole recipe

Total

Calories: 2183 kcal
Protein: 112.7 g
Carbs: 167.3 g
Fat: 128.7 g
Fiber: 17.6 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Firm white fish fillets 500g, cut into chunks	550	100	0	12	0
Lemon juice 2 tablespoons	8	0.1	3	0	0.2
Ground cumin 1 teaspoon	8	0.4	1	0.5	0.5
Ground coriander 1 teaspoon	5	0.2	1	0.3	0.5
Salt to taste	0	0	0	0	0
Black pepper to taste	2	0.1	0.4	0.1	0.2
Vegetable oil 2 tablespoons	240	0	0	28	0
Onion 1, finely chopped	44	1.2	10	0.1	1.8
Garlic 2 cloves, minced	10	0.4	2.2	0	0.1
Ginger 1 tablespoon, grated	5	0.2	1	0.1	0.1
Curry powder 1 tablespoon	20	1	3	1	2
Coconut milk 400ml can	552	5	14	57	0
Tomato paste 1 tablespoon	13	0.7	3	0.1	0.5
Green chilies 2, sliced	12	0.6	3	0.2	1.5
Red bell pepper 1, sliced	31	1	7	0.4	2.5
Salt to taste	0	0	0	0	0
Plantains 2 ripe, peeled and sliced	440	2	120	1	8
Vegetable oil 2 tablespoons	240	0	0	28	0
Salt to taste	0	0	0	0	0
Fresh cilantro chopped	1	0.1	0.2	0	0.1
Lime wedges	2	0	0.5	0	0.1

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Fish

1
Combine Marinade Ingredients
In a bowl, combine lemon juice, cumin, coriander, salt, and pepper.
2
Coat the Fish
Add the fish chunks and coat them well with the marinade.
3
Marinate
Cover and let sit in the refrigerator for at least 30 minutes or up to overnight.
Tip: For deeper flavor, marinate overnight.

Preparing the Plantains

1
Heat the Oil
Preheat the oil in a skillet over medium heat.
2
Fry Plantains
Add plantain slices and fry until golden and caramelized, about 2-3 minutes per side.
Tip: Fry in batches to avoid overcrowding the skillet.
3
Season
Season with salt immediately after removing from the pan.
Tip: Ensure the plantains are ripe to attain perfect sweetness.

How to Make Creamy Tanzanian Coconut Fish Curry with Plantains

Total time: 2 h · Yields 4 servings

1
Sauté Aromatics
Heat oil in a large pan, then sauté onion, garlic, and ginger until fragrant.
2
Build the Curry Base
Stir in the curry powder and tomato paste, cooking for another minute.
3
Simmer the Curry
Add coconut milk, bell pepper, and green chilies. Simmer for 10 minutes.
4
Cook the Fish
Add marinated fish and cook until fish is cooked through.