ZANZIBAR FISH CURRY (EAST AFRICAN)

INGREDIENTS:
2 boxes (450 g each) skin-on hake fillets
Salt to taste
45 ml sunflower oil
1 red onion, finely chopped
10 ml crushed garlic
3 cm ginger, peeled and minced
4 small green chilis
4 tomatoes ? peeled and chopped
1 green (unripe) mango, peeled, pitted and minced
250 ml coconut cream
3 ml ground tumeric
12 fresh curry leaves
Rice for Serving.

METHOD:

Season fish and set aside.
Fry onions, ginger, chilis, tomatoes and mango. Stir occasionally. Cook
till tender for 8-10 minutes.
Add coconut cream, tumeric and 1 cup water. Bring to the boil.
Add fish. Cook for 6-8 minutes.
Stir in curry leaves.

Serve with Roti or Rice ?

Comments

comments