This coconut fish curry uses xawaash, an easy to make spice blend that is at the heart of Somali cuisine. The mild heat from the xawaash’s black pepper balances beautifully with the sweet, cooling coconut milk and the acidity from the tomatoes. While the creamy coconut gravy is so flavorful you may want to use just your spoon, you could also serve over plain white rice or grits, or a flatbread.
Coconut Fish Curry (Malaay Qumbe )
recipe by Ifrah F. Ahmed in New York Times Cooking
Ingredients
- 1 pound barramundi or other firm white fish (such as halibut or cod), preferably 2 to 3 pieces
- 1¼ teaspoons fine sea salt
- 2 tablespoons olive oil
- 1large white onion, finely diced
- 2 large roma tomatoes, finely diced
- ¾ cup cilantro leaves
- 6 garlic cloves, minced
- 4 teaspoons xawaash (see Tip)
- 1 (14-ounce) can of unsweetened coconut milk
- Optional white rice, grits or flatbread for serving
Preparation
Step 1 – Season the fish with ½ teaspoon sea salt; set aside.
Step 2 – In a large pot over medium-high, heat oil until loose and rippling, about 1 minute.
Step 3 – Add the onion and cook, stirring occasionally, until completely soft, about 8 minutes. When the onion is soft, stir in tomatoes and cover. Stir and smash down tomatoes every once in a while until they cook down completely, about 7 minutes.
Step 4 – When the tomatoes have disintegrated, stir in cilantro, garlic, xawaash, the remaining ¾ teaspoon salt, then the coconut milk. Cover and cook for 5 minutes.
Step 5 – Add the fish, making sure it’s immersed in the coconut milk. Cover and cook until the fish is tender, white and flaky, about 8 minutes. Take the curry off the burner as soon as the fish is done, so it doesn’t overcook.
Step 6 – Serve over rice, soor or accompanied by a flatbread of choice. Makes 4 servings.
Tip: To prepare your own xawaash blend, add 8 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon ground black pepper, ¼ teaspoon ground cloves, ¼ teaspoon ground cinnamon and ¼ teaspoon ground cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant, then stir in 1 teaspoon ground turmeric. (This makes 4 tablespoons xawaash.)
