Zanzibar Spiced Coconut Fish Pot with Cassava
Dive into the rich and aromatic world of Zanzibar with this spiced coconut fish pot, perfectly paired with tender cassava for an authentic taste of East Africa.
Preparation
Get these tasks done before you start cooking.
Marinating the Fish
- 1
Combine spices
In a bowl, combine cumin, coriander, turmeric, cinnamon, garlic, ginger, salt, and pepper.
- 2
Marinate fish
Coat the fish fillets with the spice mix and let marinate for at least 30 minutes.
- 3
Chill
Keep the marinated fish in the refrigerator until ready to cook.
Preparing the Cassava
- 1
Boil cassava
Place cassava chunks in a large pot and cover with water.
Tip: Be sure to remove the tough, fibrous core from the cassava before cooking. Add a little lime juice to the boiling water to enhance the cassava's flavor.
- 2
Simmer cassava
Add salt and bring to a boil. Reduce heat and simmer until cassava is tender, about 20 minutes.
- 3
Drain and keep warm
Drain and set aside, keeping warm.
How to Make Zanzibar Spiced Coconut Fish Pot with Cassava
Total time: 2 h · Yields 4 servings
- 1
Sauté Vegetables
Heat oil in a large pan and sauté onions and bell peppers until soft.
- 2
Simmer Coconut Sauce
Pour in coconut milk, tamarind paste, and tomato paste. Simmer for 10 minutes.
- 3
Cook the Fish
Add marinated fish to the coconut sauce, cook until the fish is opaque and flakes easily with a fork, about 5-7 minutes.
Chef's Tips
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can cassava be substituted?
Yes, you can use sweet potatoes or yams instead.
Can I make this dish ahead?
The cassava and sauce can be prepared a day in advance; just cook the fish fresh for best results.
Is there a vegetarian alternative?
Substitute the fish with firm tofu or chickpeas for a vegetarian version.
How do I reheat this dish?
Gently reheat on the stovetop over low heat to avoid overcooking the fish.
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