Zanzibar fish curry

Zanzibar fish curry

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  • 4
  • Easy
  • Dairy free Health conscious Pescatarian
  • 20 minutes
  • 20 minutes
  • Groot Constantia Chardonnay 2015


  • 500 g skinned and filleted hake
  • Sea salt and freshly ground black pepper, to taste
  • 3 t curry powder
  • 2 garlic cloves, grated
  • 1 x 2 cm piece fresh ginger, peeled and grated
  • 4 T olive oil
  • 1 onion, finely chopped
  • 1 sweet red pepper, finely chopped
  • 1 x 400 g can chopped tomatoes
  • Fresh coriander, a handful, chopped, plus extra to garnish
  • 2 limes, juiced
  • 3⁄4 cup coconut milk
  • Streamed rice, for serving

Cooking Instructions

Cut the fish into fairly large cubes. Mix the fish with a little seasoning, the curry powder, garlic and ginger. Set aside.

Heat 3 T 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.

Add the tomatoes, coriander and half the citrus juice. Simmer, 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.

Cook's note: Use hot or mild curry powder – as you wish – according to your taste. Any leftover coconut milk will remain fresh for a month in the fridge and also freezes well, but you must pour it out of the can into a container.

Discover more curry recipes here.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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