| Prep Time: 10 mins
| Cook Time: 20 mins
| Total Time: 30 mins
You may need: Dried Garlic Powder
Zanzibar is known for its warm breezes, white sand beaches, and turquoise waters. The local food happens to be just as delicious as the water is beautiful. Menus are full of fusion recipes revolving around fresh seafood, vegetables, tropical fruits, and spices, owing to its unique path along merchant routes to India, African, and Arab countries. As we tour the flavors of Zanzibar, we must include this delicious fish coconut curry, seasoned with our unique Tamarind Curry spice blend.
Tamarind is a tree that produces seed pods with a sticky, sour fruit inside. Popular throughout South Asia, the Middle East, and Latin America, Tamarind provides a delightful sour note for any sweet-sour dishes or sauces. Here, we blend natural tamarind powder with our freshly-ground curry powder to make a unique subtly-sour curry blend that balances wonderfully with the sweetness of coconut milk. The result is a perfectly-spiced curry that brings an authentic taste to this Zanzibar-style fish stew.
2 tbsp extra virgin olive oil
1 yellow onion, chopped
2 cloves of garlic, minced
1-2" piece of fresh ginger, peeled & grated
2.5 tbsp of Piquant Post Tamarind Curry blend
1 (15oz) can of low-salt diced tomatoes
1 cup (canned) coconut milk
1-1.5 lbs of flaky white fish (tilapia, cod, sole, halibut, etc), filets cut into 3-4" chunks
1 cup of low-salt broth (chicken or vegetarian)
handful of cilantro, leaves coarsely chopped
1 lime, cut into wedges (optional)
salt & pepper to taste (optional)
Adding the Tamarind Curry to the onions and sautéing before adding the liquid will release more of the natural oils and flavors in the spices.
Many flaky, white fishes are delicate. The key to keeping the meat tender is to simmer the fish on Med-Low (or Low depending on the stovetop heat profile). You want a very light simmer rather than a rolling boil in the pan. Nestle the fish filets on the bottom of the pan and spoon the broth over the top. Then, spoon the broth over the top every 4-5 mins.
If you like a "soupier" stew, add more broth in 1/4 cup increments recognizing that some of the liquid will evaporate the longer you cook.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Prep and chop the fresh vegetables (onion, garlic and ginger) and set aside. Heat a large skillet on Med-High. Add oil.
Once pan is hot, add the onion and sauté for 5 mins, stirring occasionally. Next, add the ginger, and garlic. Stir to mix. Then, sauté for 2 mins. Add the Tamarind Curry spice and stir to coat the vegetables.
Add the tomatoes, coconut milk and broth. Stir to thoroughly mix. Bring to a low boil then reduce heat to Med-Low.
Add the fish and using a spoon, submerge the fish on the bottom of the pan and cover with liquid. Simmer the mixture for 6-8 mins and serve in bowls with lime wedges and cilantro over top for garnish.
This Fish Coconut Curry recipe is an easy dish to customize. Add just about any veggies you like. Softer, lighter veggies like spinach greens should only be added in the last 5 mins.
Try serving over brown rice for a hearty meal.
To make this a vegan meal, use vegan broth and substitute in vegan fish cakes / filets, shiitake mushrooms, or portobello mushroom for the white fish.
Use our Tamarind Curry in any recipe calling for curry powder for a subtly sour twist. Use the tamarind curry blend in place of the curry powders or vadouvan powder (for the last recipe) in our lamb dal recipe, coconut turmeric recipe, or vadouvan roasted vegetables recipe.
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