Tanzanian Fish Curry served with Ugali is a superb meal. Simple and yet elegant, and very satisfying and filling.
Tanzanian Fish Curry Recipe-
- 1 lb. fresh fish fillets, chopped into 1-1/2” chunks (grouper, haddock, cod, snapper, and whitefish all are good for this recipe)
- Freshly squeezed juice of 1lemon
- 1-1/2 tbsp. scallion infused olive oil
- 1 medium yellow onion, cut into quarters lengthwise and sliced
- 6 large cloves garlic, minced
- 3 tbsp. red curry powder
- 14 oz. canned diced tomatoes with liquid
- 2 tbsp. natural or fresh-ground peanut butter
- 1 green bell pepper, seeded and diced
- 1 Scotch Bonnet hot chili pepper, seeded and chopped fine (Note: if you like really hot spicy dishes, leave seeds in. But be aware – these little peppers are very hot!)
- 1” length of fresh ginger root, peeled and thinly sliced
- 1-1/4 cups coconut milk
- 1 cup water
- 1 tbsp. fish sauce
- Season your fish to taste with salt and pepper, place in a bowl, drizzle the lemon juice over the chunks, and toss and stir to ensure even distributions. Leave to marinate for while you prepare the rest of your dish.
- Heat the oil in a large skillet over medium heat, and then add in the garlic, onions, and curry powder.
- Once the onions are soft, translucent, and fragrant, add in the diced tomatoes—together with their juices—as well as the peanut butter, jalapenos, green peppers, ginger, coconut milk, water, and fish sauce. Keep cooking, while stirring, until the peanut butter thoroughly incorporated into the curry sauce mixture.
- Reduce heat so the sauce is just simmering, and cook for about 10 minutes, or until the sauce has thickened a bit.
- When your curry sauce has thickened some, gently add the fish chunks into the skillet, and stir into the sauce.
- The cold fish will stop the simmering, so raise the heat until a gentle simmer returns, and cook, stirring now and then, until the fish is cooked through—about 8 to 10 minutes should do it.
- Serve your Tanzanian Fish Curry ladled over a generous mound of Ugali.