Dish of Fish Masala Curry
(click to enlarge)

Fish Masala Curry


Tanzania
Serves:
Effort:
Sched:
DoAhead:  		 2 w/rice
***
1-1/3 hrs
Yes		 A very flavorful fish curry. The ingredients list is long, but the curry is not difficult to make. See also Comments.

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Fish Fillets (1)  
-- Marinade
Garlic
Lime Juice
Salt
-- Poach
Water
Salt
Vinegar, white
-- Vegies
Tomatoes, ripe
Tomato Sauce (2)
Onions
Garlic
-- Seasoning
Chili Powder (3)
Turmeric
Curry Powder (4)
Garam Masala (5)  
Salt
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Oil
Cumin Seed
Water
-- Garnish
Cilantro
-- Serve with
Steamed Rice or
  Flour Chapatis
Prep   -   (50 min)
  1. Crush GARLIC well and chop very fine. Squeeze the LIME JUICE and mix all Marinade items. Gently massage into the Fish. Set aside for 20 minutes or more, or refrigerate for hour or more.
  2. In a spacious sauté pan, bring plenty of water to a boil. Season with 1/2 T salt and 1/4 cup white vinegar. Place Fish Fillets in the water, turn the flame to lowest, cover, and let poach for about 4 minutes for Tilapia, up to 8 minutes if you are using thicker fillets. Scoop out carefully with a flat turner, drain, and set aside.
  3. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop fine or run in a processor, depending on the texture you prefer. That in the photo example has much more texture and more liquid than specified in the pattern recipe.
  4. Mix Tomato Sauce with Tomatoes.
  5. Chop ONIONS fairly fine.
  6. Crush GARLIC and chop fine.
  7. Mix all Seasoning items.
  8. Chop CILANTRO for garnish.
Run   -   (30 min)
  1. In a coverable sauté pan (3-1/2 qt) or similar, heat 2 T Oil very hot. Stir in Cumin Seeds and fry for about 15 seconds, then stir in Onions. Fry stirring until the Onions start to show color, then stir in Garlic for a minute.
  2. Stir in Seasoning mix for 30 seconds, then stir in Tomato mix and 1/4 cup Water
  3. Cover and simmer for about 12 minutes.
  4. Place Fish Fillets flat in the sauce. Spoon sauce over the Fish. Bring back to a simmer and simmer for about 3 minutes.
  5. Lift out each fillet onto a plate and spoon over as much sauce as you wish.
  6. Serve hot with plenty of Steamed Jasmine Rice, or Flour Chapatis (East African Chapatis are made with white flour - so 5-1/2 inch Flour Tortillas are the same thing, and easily available).
NOTES:

  1. Fish Fillets:

      The pattern recipe prefers Nile Perch, Kingklip, or Tuna. The first two are completely unavailable in North America, and fresh Tuna is scarce, except in sushi bars. Even in Tanzania, Kingklip must be imported from Namibia or South Africa - other firm white fish will work fine though. I use Tilapia which is an authentically African Fish widely available in Tanzania. It is a fine fish, but despised by chefs because it is common and doesn't cost enough - how can they charge a high price? Two large Tilapia fillets will be about 12 ounces. For details see our Tilapia page.

  2. Tomato Sauce:

      Rather than using tomato paste called for in recipes, I like to add a very simple tomato sauce, which helps make up for deficient tomatoes. My favorite is Faraon Spanish Style, in convenient 8 oz cans, but other simple sauces will also work, even Goya Spanish Style if you aren't still boycotting them for enthusiastically promoting Trump on TV.

  3. Chili Powder:

      How much and what kind depends on how hot your Curry Powder is, and how tolerant your and your guests are of chili bite. I use Zanzibar Curry Powder which is quite hot, so would use a milder Chili Powder than my usual Indian Khandela or Reshampatti. Use your own best judgement here. For details see our Chili Powders & Flake page.

  4. Curry Powder:

      I use Zanzibar Curry Powder, but Tanzania was under British rule long enough you could use Madras curry powder (Sun and Ship are good brands), or our recipe Madras Curry Powder. They have much milder chili heat than the Zanzibar.

  5. Garam Masala:

      This is a "standard" spice mix, but varies a lot from region to region, and some from one household to another within the regions. Here is a recipe for a typical Garam Masala mix for the cuisines of northern India. East African Garam Masalas are usually simpler, but this one will work fine.

  6. Comments:

      The pattern recipe calls for two 7 ounce fillets. A large Tilapia fillet is about 5-1/2 ounces, but I found one fillet with plenty of sauce and Jasmine rice was quite satisfying. If in doubt do 3 fillets. A 3-1/2 quart sauté pan should accommodate two large and one medium.
  7. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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