Swahili Fish Curry
300 calories per serving
2 servings
Entree
Fish
Ingredients:
8 oz Red Snapper with skin
1 Red onion, sliced (approx 1/3 cup)
1/4 cup Tomato, chopped
1 clove Garlic, minced
1 tbsp Ginger, grated
2 tsp Curry Powder
1/2 tsp Cumin
1/2 tsp Turmeric
1/2 tsp Salt
1/4 tsp Chili (cayenne)
1/4 tsp Ground Coriander
1/2 cup Coconut Milk
1 tsp Fish Sauce
Juice of 1 Lemon
2 tbsp Ripe Mango, mashed into paste
1 tbsp Olive Oil
1/2 cup Chicken stock
*Cilantro to garnish
*Avocado for garnish
Instructions:
**Traditionally, this dish uses tamarind paste for a sweet/sour component. I didn't have tamarind so I used what I had: a combination of mango and lemon**
Slice snapper into pieces about 1 inch in size. Keep skin attached. Lightly salt skin side of fish.
In frying pan over medium high heat, add olive oil. Place snapper pieces in pan skin side down and cook approximately 3 minutes until skin is crispy. *Do not flip*
Remove snapper and place on a plate skin side up to rest. It will not be fully cooked at this point, but the skin should be crispy and the flesh directly underneath the skin should be opaque. The other side will still be raw.
Reduce heat to medium.
To the remaining oil in the pan, add the sliced onions and cook until beginning to golden.
Once onions are lightly golden, add garlic, ginger, spices and salt. Stir one minute until fragrant.
Add chopped tomatoes, mango, lemon juice and fish sauce to pan. Stir until tomatoes and mango become soft. The tomatoes will release some of their liquid as they cook, but if it looks very dry, add a dash of the stock.
Add stock and coconut milk and stir until blended. Bring to a simmer.
Return fish to pan, skin side up. Cook about 5 minutes until fish is opaque and cooked through. Try to keep skin above liquid to maintain a crispy texture.
Serve and Enjoy!
Substitutions:
Red Snapper: Wahoo, Cod, Sea Bass, Halibut
Mango: Papaya, Tamarind paste (omit lemon if using tamarind)
Chicken stock: vegetable or fish stock