The island of Zanzibar puts the ‘Za’ in Tanzania, and is a melting pot of African, Indian and Arabian influences. Here is a lively and flavourful (but not too spicy) fish curry from that exotic island. For a more authentic taste, I’m including a recipe for a Zanzibar curry powder with this recipe. This is a super-quick recipe to prepare and is ideal if you want something different for Good Friday. It’s also an example of East African curries.
Prep time 20 minutes/Cook time 20 minutes/Serves 4
Ingredients:
500g (1 lb) skinned and filleted hake
Sea salt and freshly-ground black pepper, to taste
3 tsp curry powder
2 garlic cloves, grated
1 x 2cm (1 in) piece fresh ginger, peeled and grated
4 tbsp olive oil
1 onion, finely chopped
1 sweet red pepper, finely chopped
1 x 400g (14 oz) tin chopped tomatoes
A handful of fresh coriander, chopped, plus extra to garnish
Juice of 2 limes
180ml (3⁄4 cup) coconut milk
Streamed rice, for serving
For the curry powder:
Whole Spices
1 tbsp Whole Coriander Seeds
2 tsp Whole Cumin seeds
2 tsp Whole Yellow Mustard Seeds
½ tsp Whole Fennel Seeds
Ground Spices
½ tsp Ground cinnamon
½ tsp Ground turmeric
1 tsp brown sugar
1 tsp Sweet Paprika
1/8 tsp Cayenne Pepper (or more if you like it really spicy)
Method:
Begin by preparing the curry powder:
Heat a non-stick pan or cast iron skillet over medium heat. Add Whole Spices only, and stir and heat until you hear the spices begin to pop. Take it off the heat when you hear popping, then turn into a bowl to cool. When whole spices are cool, put in spice grinder and grind to a powder.
Add ground whole spice mixture to the previously ground spices, stir to combine. The spice mix is ready to use. If desired, this can be stored in a glass container out of direct light for up to 3 months. For longer storage, you can freeze it to preserve the flavours for up to 6 months.
The curry powder can be made milder or spicier, as you wish. For milder, reduce the cayenne pepper for spicier add more or substitute with ground habanero chillies.
Cut the fish into fairly large cubes. Mix the fish with a little seasoning, the curry powder, garlic and ginger. Set aside.
Heat 3 tbsp olive oil in a large pan. Add the onion and pepper and cook gently until softened, but still pale. Add the remaining oil and the fish. Stir to coat well and simmer for 3 minutes.
At this point add the tomatoes, coriander and half the citrus juice. Return to a simmer, and cook, uncovered, for 5 minutes or until slightly reduced. Pour in the coconut milk and simmer for 5 minutes, or until the fish is just cooked. Add the remaining citrus juice. Check the seasoning. Garnish with coriander and serve with the rice.
