Spice Island Coconut Fish Curry

 

Transport yourself to the wondrous Zanzibar, aka Spice Island, with this warming and fragrant coconut fish curry .

This curry is reminiscent of the beautiful coast of Zanzibar, also known as Spice Island. Its warming and aromatic flavours will have you looking out the window in search of dhows, some docking in and others setting sail, as they did when wondrous spices travelled from Asia through Africa to the rest of the world. The warmth of chillies and sweetness of tropical coconuts are embodied in the curries enjoyed across East Africa and the archipelagos on the Indian ocean. Tomatoes give the sauce a good body and there’s a double dose of tartness from the limes and tamarind to accompany the firm fish. I enjoy serving this with white rice or My East African Chapati to soak up the creamy golden sauce, while being transported to this wondrous Spice Island.

SERVES 4

·        500g monkfish or firm white fish, deboned and skin removed, cut into 3cm chunks

For the marinade

·        1 tsp ground turmeric

·        1 tsp garam masala

·        1 tsp chilli powder

·        Juice of 1 lime

For the curry sauce

·        3 tbsp coconut oil (cold-pressed and flavourful)

·        1 large brown onion, peeled and diced

·        2-3 green and red chillies, stemmed and diced

·        2.5cm piece of ginger, peeled and grated

·        4 garlic cloves, peeled and crushed

·        1tsp ground turmeric

·        1 tbsp garam masala or curry powder

·        2 vine-ripened or plum tomatoes, diced

·        150ml fish, vegetable or chicken stock

·        1 x 400ml can coconut milk

·        2-3 tsp tamarind paste

·        12 large king prawns, peeled and deveined (defrosted if frozen)

·        150g green beans, trimmed

To serve

·        Small handful of fresh coriander, leaves torn

·        4 tbsp coconut flakes, toasted

·        1 red chilli, stemmed and thinly sliced

1.     Combine all the marinade ingredients in a large bowl. Add the fish and some freshly ground black pepper and turn to coat on all sides. Cover and set aside while you prepare the curry sauce, or keep in the fridge for 1-2 hours.

2.     Heat the coconut oil in a wide shallow saucepan over a medium heat. Add the onion and 1 teaspoon fine sea salt and cook for up to 10 minutes, or until softened and translucent, stirring every few minutes. Add the chillies, ginger and garlic and cook for 2 minutes, stirring frequently. Add a splash of water if it begins to stick. Stir in the turmeric and garam masala or curry powder and cook for a further minute, until fragrant and wonderful.

3.     Tip in the tomatoes and their juices, stir and leave to cook for 5 minutes, until the tomatoes begin to break down slightly. Pour in the stock and the coconut milk and bring to a boil. Reduce the heat and simmer for 15 minutes, stirring occasionally, until the sauce begins to thicken a little.

4.     Stir in the tamarind paste, then add the fish and cook for 3 minutes.

5.     Finally, add the prawns and green beans and cook for 3-4 minutes, until the fish is flaky, the prawns are pink and plump and the beans have softened but with a little crunch.

6.     Season to perfection and serve sprinkled with coriander, toasted coconut flakes and slices of red chilli, alongside steaming bowls of rice or My East African Chapati (see page 196). (See photo on page 144.)

 tip:

If you want to make the curry in advance, prepare the sauce up until the end of step 3 then leave the sauce to cool. Store covered in the fridge for up to 3 days until ready to cook and serve.