Recipes
Fish Coconut Curry
Serves 4
| Prep Time: 10 mins
| Cook Time: 20 mins
| Total Time: 30 mins
You may need: Zanzibar Zest
Discover The Recipe
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 exotic Zanzibar Zest spice blend.
The lime in this dish provides a delightful sour note balanced by the sweet creamy notes of coconut and is typical of many African and Middle Eastern dishes. The result is a perfectly-spiced curry that brings an authentic taste to this Zanzibar-style fish stew.
Ingredients
2 Tbsp extra virgin olive oil
1 yellow onion, chopped
2 cloves of garlic, minced
1-2" piece of fresh ginger, peeled & grated
1 tsp of Piquant Post Zanzibar Zest spice
1 tsp ground coriander
1/2 tsp ground cumin
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
juice of 1 lime (~1 Tbsp) + extra wedges for garnish (optional)
salt & pepper to taste (optional)
Notes
Adding all the spices to the onions and sautéing before adding the liquid will release more of the natural flavors of the spices in the oil (called "blooming" the spice).
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.
Instructions
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 Zanzibar Zest spice, cumin, and coriander, 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, then add the lime juice and stir to mix in the sauce. Serve in bowls with extra lime wedges and cilantro over top for garnish.
Alternatives & Substitutions
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. Another fish recipe featuring Zanzibar Zest is our Swahili Grilled Fish Coconut-Tamarind Sauce.
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 Zanzibar Zest spice in just about any sweet or savory recipe, especially those calling for curry powder for a delightful twist. Try our recipes for Plantains in Coconut Milk, or Zanzibar Fish with Spiced Cornbread (Maharage Ya Nazi) recipe for an authentic East African meal. Try our Kenyan Chicken Curry for a delicious dish as well.
Use ~1/2 tsp of the Zanzibar Zest blend along with the called for curry powders in curry recipes. Or make your own curry powder w 1 tsp Zanzibar Zest along with a 1 Tbsp mix of any of the following spices: coriander, cumin, turmeric, and / or black pepper.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Fish Coconut Curry
Serves
4
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Piquant Post spice you'll need: Zanzibar Zest
Ingredients
2 Tbsp extra virgin olive oil
1 yellow onion, chopped
2 cloves of garlic, minced
1-2" piece of fresh ginger, peeled & grated
1 tsp of Piquant Post Zanzibar Zest spice
1 tsp ground coriander
1/2 tsp ground cumin
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
juice of 1 lime (~1 Tbsp) + extra wedges for garnish (optional)
salt & pepper to taste (optional)
Instructions
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 Zanzibar Zest spice, cumin, and coriander, 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, then add the lime juice and stir to mix in the sauce. Serve in bowls with extra lime wedges and cilantro over top for garnish.
Notes
Adding all the spices to the onions and sautéing before adding the liquid will release more of the natural flavors of the spices in the oil (called "blooming" the spice).
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.
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