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West African Fish Curry 2

Serves 4 to 6 Entree seafood, Fish

West African Fish Curry 2

West African Fish Curry 2 comes to life in the everyday kitchens of West African homes, where the art of cooking is passed down through generations. This dish is a home-cooked staple, crafted with a generous hand, reflecting the region's relaxed yet attentive approach to seasoning. It's a dish meant for sharing, a communal experience that invites everyone to the table to partake in its comforting flavors.

The curry boasts a rich, golden hue from turmeric, enveloping tender chunks of firm white fish. It offers a balance of sweetness from sautéed onions and a subtle acidity from ripe tomatoes. The result is a warming, aromatic curry, perfectly seasoned with a pinch of fine sea salt and a dash of black pepper, inviting second helpings with its familiar, satisfying taste.

Ingredients

  • 700 gfirm white fish
  • 1onion
  • 2tomatoes
  • 80 mloil
  • 1 tspturmeric
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the fish. Rinse the 700 g of firm white fish under cold running water to remove any impurities. Pat it dry with paper towels to ensure a good sear later. Cut the fish into large chunks, about 2 inches each, and set aside.
  2. Peel and finely chop 1 onion. Dice 2 tomatoes into small pieces. This will form the aromatic base of your curry, giving it depth and flavor.
  3. In a large, heavy-bottomed pot or deep skillet, heat 80 ml of oil over medium-high heat. Once the oil shimmers, add the chopped onion. Stir occasionally, cooking until the onion becomes translucent and soft, releasing a sweet aroma.
  4. Add the diced tomatoes to the pot with the onions. Stir in 1 teaspoon of turmeric, allowing the spice to bloom in the hot oil. Cook until the tomatoes break down and meld with the onions, forming a thick, fragrant paste.
  5. Gently place the fish chunks into the pot, nestling them into the aromatic base. Season with fine sea salt and black pepper to taste. Cover the pot and reduce the heat to medium-low. Cook the fish until it turns just opaque and flakes easily with a fork, ensuring it remains tender and moist.
  6. Once the fish is cooked through, taste the curry and adjust the salt if necessary. Serve immediately, allowing the rich flavors to shine at the table.
Cover of Authentic West African Cuisine
From the cookbook

Authentic West African Cuisine

This recipe is from Authentic West African Cuisine by Yassine Sbiti — the West African volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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