Caril de peixe — coconut fish curry

Name: Caril de peixe — coconut fish curry
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Mozambique
Ingredients: 🐟 800 g firm white fish fillets, skinless and checked for bones; 🥥 300 ml unsweetened coconut milk; 🍅 250 g ripe chopped tomatoes; 🧅 1 large finely sliced onion; 🧄 3 crushed garlic cloves; 🫚 2 cm fresh grated ginger; 🫗 1 tbsp vegetable oil; 🌿 1 tsp ground coriander and 1/2 tsp ground cumin; 🟡 1/2 tsp ground turmeric and 1/2 tsp sweet paprika; 🌶️ 1 fresh piri-piri chilli, optional; extra chilli on the side; 🍋 1 lime, juice added at the end; 🧂 3 g fine salt, adjusted after reducing; 🌿 2 tbsp chopped fresh coriander, optional; 🍚 Cooked rice or xima to serve; amounts excluded from nutrition values

🍛🐟 Tender fish in a mild coconut curry with tomato, garlic, ginger and ground spices.

Ingredients

🐟 800 g firm white fish fillets, skinless and checked for bones
🥥 300 ml unsweetened coconut milk
🍅 250 g ripe chopped tomatoes
🧅 1 large finely sliced onion
🧄 3 crushed garlic cloves
🫚 2 cm fresh grated ginger
🫗 1 tbsp vegetable oil
🌿 1 tsp ground coriander and 1/2 tsp ground cumin
🟡 1/2 tsp ground turmeric and 1/2 tsp sweet paprika
🌶️ 1 fresh piri-piri chilli, optional; extra chilli on the side
🍋 1 lime, juice added at the end
🧂 3 g fine salt, adjusted after reducing
🌿 2 tbsp chopped fresh coriander, optional
🍚 Cooked rice or xima to serve; amounts excluded from nutrition values

Preparation

Keep fish refrigerated until use. Check for bones with clean hands and tweezers, then cut into pieces about 5 cm. Pat dry and set on a plate reserved for raw food.

Measure the spices before starting: curry needs an even base and powders burn quickly if left alone on a hot bottom. Reserve lime juice for the end; acid does not preserve or disinfect fish.

Heat oil in a heavy-based pot over medium heat. Add onion and cook 6–8 minutes, stirring often, until soft and translucent. Lower the heat if it colours too quickly.

Add garlic and ginger; stir for 1 minute. Add ground coriander, cumin, turmeric, paprika and optional piri-piri. Stir for 30 seconds to release aromas without browning or smoking the spices.

Add tomatoes and half the salt. Cook uncovered for 8–10 minutes, crushing them with a spatula until the base is thick and no watery juice remains at the edge.

Add coconut milk and 100 ml drinking water. Stir, bring to a gentle simmer and cook for 5 minutes. Taste before adding remaining salt; coconut brands and tomatoes vary in sweetness and concentration.

Lay fish pieces in one layer, partially cover and simmer gently for 6–10 minutes depending on thickness. Baste instead of stirring. The sauce should bubble softly, never splash.

Check the centre of the thickest piece with a clean thermometer: it must reach 63°C. If needed, continue in 2-minute intervals and recheck. Remove from heat once cooked to preserve texture.

Add lime juice, taste and adjust salt. Rest covered for 3 minutes. Scatter fresh coriander, serve with rice or xima and offer spicy condiments separately. Mention fish and coconut.