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