Comorian Coconut Fish Curry with Plantains
A rich and creamy curry featuring firm white fish simmered in coconut milk with aromatic spices, tomatoes, and tender chunks of plantain. A staple of Comorian coastal cuisine.
🧂 Ingredients
- 600 g Firm white fish fillets(such as snapper, cod, or grouper, cut into chunks)
- 2 medium Ripe plantains(peeled and cut into 1-inch pieces)
- 400 ml Full-fat coconut milk
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 1 tablespoon Ginger(grated)
- 200 g Tomatoes(chopped)
- 2 tablespoons Vegetable oil
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1/2 teaspoon Cumin powder
- 8-10 leaves Curry leaves
- 1-2 Green chilies(slit lengthwise, optional)
- to taste Salt
- 1/4 cup Fresh cilantro(chopped, for garnish)
- for serving Lime wedges
👨🍳 Instructions
- 1
Sauté aromatics: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic, grated ginger, and curry leaves, and cook for another minute until fragrant.
- 2
Add spices and tomatoes: Stir in turmeric, coriander, and cumin powders. Cook for 30 seconds, then add chopped tomatoes and green chilies (if using). Cook until tomatoes break down, about 5 minutes.
- 3
Simmer with coconut milk and plantains: Pour in the coconut milk and bring to a gentle simmer. Add the plantain pieces and salt to taste. Cover and cook for about 15-20 minutes, or until the plantains are tender but not mushy.
- 4
Add fish: Gently add the fish chunks to the curry. Stir carefully to coat the fish with the sauce. Simmer for another 5-8 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook the fish.
- 5
Finish and serve: Taste and adjust seasoning if necessary. Stir in most of the chopped cilantro. Serve hot, garnished with the remaining cilantro and lime wedges on the side.
💡 Pro Tips
- ✓Use ripe plantains for a sweeter flavor and softer texture.
- ✓Firm white fish is recommended to prevent it from breaking apart too easily.
- ✓Adjust the amount of green chilies to control the heat level.
🔄 Variations
- Add a tablespoon of tamarind paste for a tangy flavor.
- Include other vegetables like bell peppers or spinach.
- Serve with steamed rice or chapati.