Moamba de Peixe com Leite de Coco
A rich and flavorful fish stew cooked in coconut milk with a blend of aromatic spices, creating a creamy and satisfying dish.
🧂 Ingredients
- 600 g Firm white fish fillets(such as cod, snapper, or kingfish, cut into steaks)
- 400 ml Coconut milk(full-fat)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 tablespoon Ginger(freshly grated)
- 2 medium Tomatoes(diced)
- 1 tablespoon Tomato paste
- 1.5 tablespoons Curry powder
- 1/4 teaspoon Turmeric powder
- 1/2 teaspoon Chili flakes(or to taste)
- 2 tablespoons Vegetable oil
- to taste Salt
- to taste Black pepper
- for garnish Fresh cilantro
👨🍳 Instructions
- 1
Season the fish fillets with salt and pepper.
- 2
Heat vegetable oil in a large pan or pot over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.
- 3
Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
- 4
Stir in the curry powder, turmeric powder, chili flakes, and tomato paste. Cook for 1-2 minutes, stirring constantly, until fragrant.
- 5
Add the diced tomatoes and cook for another 2-3 minutes, breaking them down slightly.
- 6
Pour in the coconut milk and 1/2 cup of water. Bring the mixture to a simmer, then reduce the heat to low.
- 7
Gently place the seasoned fish fillets into the simmering sauce. Cover the pan and let it cook for 10-15 minutes, or until the fish is cooked through and flakes easily. Avoid overcooking.
- 8
Taste and adjust seasoning with salt and pepper if needed.
- 9
Garnish with fresh cilantro before serving.
💡 Pro Tips
- ✓For a spicier dish, add more chili flakes or a finely chopped fresh chili pepper along with the garlic and ginger.
- ✓Ensure the fish is not overcooked, as it can become dry and crumbly.
- ✓Serve with steamed rice or xima (a cornmeal porridge).
🔄 Variations
- Add a handful of spinach or other leafy greens in the last 5 minutes of cooking.
- Include a tablespoon of peanut butter for a richer, nuttier flavor.
- Add a squeeze of fresh lime or lemon juice just before serving for a touch of acidity.