Equipment
Ingredients
Fish & Marinade
- 600 g firm white fish fillets, cut into 4cm chunks
- 15 ml lime juice, freshly squeezed
- 3 g salt
Curry Base
- 30 ml olive oil
- 1 red onion, finely diced
- 3 garlic cloves, minced
- 15 g fresh ginger, peeled and grated
- 1 green chili, finely chopped
- 15 g xawaash spice blend
- 30 g tomato paste
- 300 g fresh tomatoes, diced
- 400 ml coconut milk, full fat, well stirred
- 10 g tamarind paste
- 4 g salt
Garnish
- 15 g fresh cilantro, roughly chopped
Nutrition (per serving)
Method
Place the white fish chunks in a bowl. Toss gently with lime juice and salt. Set aside to marinate briefly while you prepare the curry base.
Heat olive oil in a large skillet over medium heat. Add the diced red onion and saute until softened and translucent, about 5 minutes.
Stir in the minced garlic, grated ginger, and green chili. Cook for 1 minute until highly fragrant.
Add the xawaash spice blend and tomato paste to the skillet. Stir constantly and cook for 1 minute to toast the spices and caramelize the tomato paste slightly.
Pour in the diced tomatoes, coconut milk, tamarind paste, and remaining salt. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer at approximately 90C or 195F.
Reduce the heat to medium-low. Let the sauce simmer uncovered until it thickens slightly and the flavors meld, about 7 to 10 minutes.
Gently nestle the marinated fish chunks into the simmering sauce. Cover the skillet and poach gently until the fish is opaque and flakes easily with a fork, reaching an internal temperature of 63C or 145F. This will take about 5 to 7 minutes.
Remove the skillet from the heat. Carefully fold in the fresh chopped cilantro. Serve immediately hot.
Chef's Notes
- Xawaash is the foundational spice blend of Somali cuisine. If you cannot find it commercially, make a quick version with equal parts ground cumin, coriander, and turmeric, plus a pinch of ground cinnamon, cardamom, cloves, and black pepper.
- Always use full-fat canned coconut milk rather than carton coconut milk. Carton milk has a higher water content and lower fat ratio, which will lead to a thin, watery curry that is prone to splitting.
- Tamarind provides a beautiful sour note that balances the rich coconut milk, which is characteristic of Somali coastal cooking. If unavailable, a generous squeeze of fresh lemon or lime juice right before serving makes an excellent substitute.
- When selecting your fish, opt for a firm, meaty variety like cod, halibut, or even mahi-mahi. Delicate fish like sole or flounder will disintegrate too quickly in the sauce.
Storage
Refrigerator: 3 days — Store in an airtight container. The flavors will deepen overnight.
Freezer: 1 month — Freeze in airtight containers. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently on the stovetop over medium-low heat until warmed through. Do not boil, or the fish will overcook and the coconut milk may separate.
