Soon we'll be returning to Zambia and I cannot wait to share with you all the little known cuisine of this part of Africa, as well as some of my favourite recipes!
In the mean time, here is a kind of stew/curry/soup that was inspired by very little being left in the cupboard, and a desire to cook something that would remind my husband and I of the spectacular food we had when we visited Zanzibar.
I use river cobbler for this dish simply because it is incredibly cheap and keeps its shape when cooked. Try cod, or another firm fish that will not disintegrate when cooked.
Serves 2
- two fillets of river cobbler, or other firm white fish
- 1 meduim onion sliced
- 1 tablespoon of groundnut oil or a mixture of vegetable and sesame oil
- 2 cloves of garlic - finely chopped
- 4 cardomom pods
- 1 heaped teaspoon of turmeric
- 1 teaspon of ground cumin
- a 2 cm pieces of fresh ginger, unpeeled and finely grated
- the grate rind of a lime
- the juice of a lime
- half a can of coconut milk
- a tablespoon of thai fish sauce
- half a pint of chicken stock
- 2 fistfuls of frozen french/green beans
- a large handful of coriander
Mix together the lime rind and ginger and cover the fish with it, leave to one side at room temperature.
Fry the sliced onion in the oil until soft
Add the garlic and cumin, fry for a minute or so.
Press the cardomom pods lightly so they split a little then add those
Add the fish and seal on each side
Pour in the stock, coconut milk, fish sauce, lime juice, turmeric and half the coriander and green beans
Simmer for about 15 minutes or until fish is tender - do not overcook!
Check for seasoning, add the rest of the coriander
Serve over rice or thick white noodles, chipattis would also be good
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