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Malawi Chambo with Fruit Chutney
A popular Malawian dish featuring pan-fried Chambo (Tilapia) fish served in a flavorful gravy with a sweet and tangy fruit chutney.
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- 4 pieces Tilapia fillets (Chambo)
- 2 tbsp Lemon juice
- 1/2 cup All-purpose flour(for dusting)
- to taste Salt
- to taste Black pepper
- 4 tbsp Cooking oil
- 1 large Onion(chopped)
- 2 tbsp Malawi curry spice blend(See source for blend recipe, or use a good quality curry powder)
- 1.5 cups Water
- 1 medium Carrot(chopped)
- 1 medium Green pepper(chopped)
- 1/4 cup Fruit chutney(See source for chutney recipe, or use a store-bought mango or apricot chutney)
ðšâð³ äœãæ¹
- 1
Clean the tilapia fillets. Season them with salt and pepper, then sprinkle with lemon juice. Dust the fillets lightly with flour, shaking off any excess.
- 2
Heat about 4 tablespoons of cooking oil in a large frying pan over medium-high heat. Carefully place the floured fish fillets in the hot oil and fry for about 4 minutes per side, until golden brown and cooked through. Remove the fillets from the pan and set aside.
- 3
In the same frying pan, add the chopped onion and sauté until translucent, about 5 minutes. Stir in the Malawi curry spice blend and fry with the onions for about 2 minutes until fragrant.
- 4
Pour in the water, stirring to incorporate the spice blend into a sauce. Add the chopped carrots and green pepper. Bring the mixture to a simmer and cook until the vegetables are tender, about 10 minutes.
- 5
Stir in the fruit chutney. Place the fried fish fillets back into the pan, ensuring they are mostly covered by the sauce. Cover the pan and let the fish rest in the sauce for a few minutes to absorb the flavors.
- 6
Serve the Chambo with plenty of the sauce and vegetables. It is traditionally served with nsima (a cornmeal porridge) or rice.
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- âIf you cannot find Chambo, any firm white fish like Tilapia or Bream will work well.
- âThe Malawi curry spice blend is key to the authentic flavor. If making your own, toast the spices before grinding for maximum aroma.
- âThe fruit chutney adds a crucial sweet and tangy element. Mango or apricot chutney are good substitutes.
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- Add a pinch of peri-peri or chili flakes to the sauce for a bit of heat.
- Serve with a side of steamed greens like spinach or pumpkin leaves.