Africana
By Lerato Umah-Shaylor
About the recipe
This curry is reminiscent of the beautiful coast of Zanzibar, also
known as Spice Island. Its warming and aromatic flavours will have you looking out the window in search of the dhows, some docking in and others setting sail, as they did when wondrous spices travelled from Asia through Africa to the rest of the world. The warmth of chillies and sweetness of tropical coconuts are embodied in the curries enjoyed across East Africa and the archipelagos on the Indian ocean. Tomatoes give the sauce a good body and there’s a double dose of tartness from limes and tamarind to accompany the firm fish. I enjoy serving this with white rice or My East African Chapati to soak up the creamy golden sauce, while being transported to this wondrous Spice Island.
Recipe From
500g monkfish or firm white fish, deboned and skin removed, cut into 3cm chunks
FOR THE MARINADE
1 tsp ground turmeric
1 tsp garam masala
1 tsp chilli powder
Juice of 1 lime
FOR THE CURRY SAUCE
3 tbsp coconut oil (cold-pressed and flavourful)
1 large brown onion, peeled and diced
2–3 green and red chillies, stemmed and diced
2.5cm piece of ginger, peeled and grated
4 garlic cloves, peeled and crushed
1 tsp ground turmeric
1 tbsp garam masala or curry powder
2 vine-ripened or plum tomatoes, diced
150ml fish, vegetable or chicken stock
1 × 400ml can coconut milk
2–3 tsp tamarind paste
12 large raw king prawns, peeled and deveined (defrosted if frozen)
150g green beans, trimmed
TO SERVE
Small handful of fresh coriander, leaves torn
4 tbsp coconut flakes, toasted
1 red chilli, stemmed and thinly sliced
LERATO'S TIP
If you want to make the curry in advance, prepare the sauce up until the end of step 3 then leave the sauce to cool. Store covered in the fridge for up to 3 days until ready to cook and serve.
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