Swahili Coconut Fish Curry (Samaki wa Nazi)

Ingredients

• White Fish Fillet (Cod/Tilapia)

  450 g

  $3.83

• Coconut milk

  1 tin (400 ml)

  $1.50

• Onions

  1 medium

  $0.22

• Garlic

  2 cloves

  $0.04

• Ginger

  1 tbsp

  $0.05

• Turmeric

  1 tsp

  $0.07

• Curry powder

  1 tsp

  $0.08

• Vegetable oil

  1 tbsp

  $0.05

• Lime

  1 whole

  $0.40

• Salt

  1/2 tsp

  $0.00

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Coconut milk for Milk (1:1) — Keeps the sauce creamy when coconut milk is unavailable

Preparation

1. 1

   Cut white fish fillets into bite-sized chunks and season lightly with salt.

2. 2

   Heat vegetable oil in a wide pan over medium heat; add diced onion, minced garlic, and grated ginger, cooking for 2 minutes.

3. 3

   Stir in turmeric and curry powder, cooking for 30 seconds until fragrant.

4. 4

   Pour in the coconut milk, bring to a gentle simmer, and cook uncovered for 3 minutes to thicken slightly.

5. 5

   Gently add fish chunks to the sauce, reduce heat, cover, and simmer for 5 to 6 minutes until the fish flakes effortlessly.

6. 6

   Squeeze fresh lime juice over the pan, season with salt to taste, and serve hot.