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Zanzibari fish curry

Zanzibari fish curry

Ingredients 13
Servings 4
Time 25 mins


  • 2
    boxes (450g each) skin-on hake fillets
  • salt, to taste
  • 45
    sunflower oil
  • 1
    red onion, finely chopped
  • 10
    crushed garlic
  • 1
    piece fresh ginger, peeled and minced
  • 4
    small green chillies
  • 4
    medium tomatoes, peeled and chopped
  • 1
    green, unripe mango, peeled, pitted and diced
  • 250
    coconut cream
  • 3
    ground turmeric
  • 12
    fresh curry leaves
  • Cooked white rice, for serving (optional)



Season fish fillets with salt;set aside. 

Heat oil in a heavy based frying pan, fry onions, ginger, green chillies, tomatoes and mango, stirring occasionally, until tomatoes begin to break down and mango is tender, for about 8 to 10 minutes.

Add coconut cream, turmeric and 1 cup water, bring to a boil. Add fish to sauce; cook until fish is cooked through, for about 10 minutes. Stir in curry leaves.

Serve with chapatti (roti) or rice. Any firm fish, including tilapia, snapper, trout, or salmon, will work in this green mango-infused Zanzibar curry.




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2019-12-02 14:20
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