Tanzanian Coconut Fish Curry - Spice Fusion Exotic Spice Blends & Dukkah
Chunks of fish dusted with turmeric, then cooked with a paste of lemongrass, ginger, red chillies and Zanzibar Curry blend, with coconut milk and saffron
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- Kitchen scale
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
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- Spoon
Ingredients
- 1 heaped tsp turmeric
- 500g white fish fillets (Cod, Rockling, Flake), cut into large chunks
- 2 tbsp roughly chopped lemongrass (white part only)
- 2 tbsp ginger, roughly chopped
- chopped red chillies, optional
- 1-2 tbsp Spice Fusion Zanzibar Curry blend
- 1 tbsp coconut oil
- ½ tsp saffron, optional
- 270g can Ayam brand coconut milk
- ½ cup water
- salt
- black pepper
- Coriander leaves to garnish
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