A feel good dish consisting of rich spices and coconut milk that gives this dish a wonderful flavour and creamy texture.
I’m sure you’ve already come across my Instagram stories and might have noticed that I’m a curry girl through and through! Over the years I’ve prided myself on making the perfect curry, combining the right amount of spice and texture for a winning pot of curry.
This is one of the main reasons I started my blog, to share what I’ve taught myself with others because nothing beats a home cooked meal.
Hope you enjoy trying out my recipes.
Here is a delicious recipe for Zanzibar coconut curry using fresh hake fillets. Do enjoy!
Zanzibar coconut curry
500g filleted hake, skinned
3 teaspoons curry powder/masala
1 tablespoon ginger and garlic paste
5 tablespoons olive oil
1 onion, finely chopped
1 red pepper, finely chopped
400g can chopped tomatoes
Fresh coriander, setting some aside for garnish
3⁄4 cup coconut milk
Juice of 2 limes
Salt and pepper to taste
1. Cut the fish into cubes. Marinate the fish with the curry powder/masala, ginger and garlic paste and pop into the fridge.
2. Heat the olive oil in a large pan. Add the onion and pepper and cook until soft. Add the fish. Stir and simmer for 5 minutes.
3. Add the tomatoes, coriander and lime juice. Simmer for 5 minutes. Pour in the coconut milk and simmer for 10 minutes, or until the fish is cooked. Add the rest of the lime juice. Season with salt and pepper as needed. Garnish with remaining coriander and serve with a bowl of steamed rice.