Fish & shrimp coconut curry
Tanzanian inspired fish curry
This recipe is my take on the traditional Tanzanian fish coconut curry. It’s a rich, flavoursome and aromatic curry that’s also light on the pallet and no too overbearing as some curries tend to be.
In this recipe I’ve used sea bass fillets and Argentinian raw shrimp. Both compliment the curry extremely well. Sea bass fillets cook relatively quickly and so does the shrimp, therefore the dish doesn’t need much time to cook. You can have this ready in about 30 minutes.
For this curry recipe I would always suggest using fresh tomatoes over tinned tomatoes. You will notice a huge difference in the flavour. The richness you get from the coconut milk gives it a delicious creamy taste without the excessive thickness.
This dish is perfect when served with rice / potatoes or for those who follow the keto , paleo or whole30 lifestyle can pair it with cauliflower rice. It’s a delight and a guaranteed show stopper.
I’ve also added a quick video tutorial via Instagram that you can follow, for the people who are more of a visual type follow this link.
If you do recreate this recipe, feel free to drop me a comment below or tag me with your creations via Instagram.
Ingredients
500g Fish fillets
350g King prawns
400g Fresh tomatoes
400ml Coconut milk
1 Medium onion
4 Cloves of garlic
1 Thumb size piece of ginger
2 Tablespoons curry powder
1 Teaspoon cumin
1 Teaspoon ground coriander seed
1.5 Teaspoon rock salt
1 Teaspoon black pepper
1 Teaspoon chilli flakes
3-4 Tablespoons olive oil
Handful of fresh coriander
Preparation
Finely chop the onions, garlic and ginger. Add it to an oiled heated pan and sweat it down until the onions and garlic become translucent.
Chop the fresh tomatoes into small size chunks. Add to the pan and simmer for 5 minutes, stirring occasionally.
Add all the curry seasonings (curry powder, cumin, coriander powder, salt and back pepper) to the pan. Cook the sauce down for another 10 minutes making sure you stir every occasionally to prevent the ingredients from sticking to the bottom of the pan.
Pour in the coconut milk followed by 1 cup of water and allow the sauce to thicken for about 5 minutes.
Whilst the sauce is cooking. Lightly season the fish fillets with a pinch of salt and pepper. Lightly pan fry, skin side down then set aside. We only need to crisp the skin, the fish will continue cooking inside the curry.
Add the raw prawns and the partly cooked fish to the curry.
Simmer for 3-5 minutes and turn the heat off.
Finish the curry by garnishing with chopped fresh coriander and chilli flakes.
Serve with cooked rice.
Serving suggestion