Be Travel to the islands of Zanzibar with this fragrant coconut fish curry! The coconut adds a delicious flavour, while balancing the heat from the spices.

SERVES 4 // COOKING TIME 25 min

INGREDIENTS
1 tbsp coconut oil
1 onion, finely chopped
2 garlic cloves, minced
1 red chilli, thinly sliced
1 tsp finely chopped ginger
1 tsp fennel seeds
1 tbsp curry powder
½ tsp ground turmeric
½ cup vegetable stock
1 tin (400ml) coconut milk
1 tsp fish sauce
3 hake fillets, cut into chunks
1½ tbsp lemon juice
To serve
½ cup fresh coriander
1½ cups cooked brown rice
2 multi seed wraps, torn in half

METHOD
1. Heat the oil in a deep pan over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
2. Add the garlic, chilli, ginger and fennel seeds and stir fry for 1-2 minutes.
3. Add the curry powder and turmeric and fry until fragrant, about 1 minute.
4. Pour in the stock, coconut milk and fish sauce, reduce the heat and simmer for 5 minutes until slightly reduced.
5. Add the fish and simmer until cooked through, about 5 minutes. Remove from the heat and stir through the lemon juice
6. Garnish the coconut fish curry with fresh coriander, and serve with rice and oven baked wraps on the side.

Recipes & styling: Kate Turner
Photography: Andreas Eiselen // HMimages.co.za

Keen to try more island-inspired recipes? Try these spicy fried noodles from Indonesia.

The post Coconut fish curry with rice and baked wraps appeared first on MyKitchen.

Inspired by a Zanzibar culinary favourite, Kuku Paka, this coconut and chicken curry uses all the Swahili spices you can think of, and then some!

SERVES 4 // COOKING TIME 3 hours

INGREDIENTS
For the chicken
2 green chillies
2 garlic cloves
1 tbsp lemon juice
¼ cup olive oil
1 tsp ginger
1 tsp salt
1 whole chicken
For the coconut curry sauce
1 onion, finely chopped
2 garlic cloves, grated
1 green chilli, sliced
1 tsp ginger
1 tomato, chopped
½ tsp cumin
¼ tsp ground coriander
¼ tsp turmeric
1 cup coconut milk
For the spiced rice
2 cups basmati rice
2 green chillies
1 cm ginger, grated
½ garlic clove, grated
2¼ tsp ground cardamom
¼ tsp cumin
¼ tsp turmeric
⅓ cup olive oil
Handful coriander
2 cups mint
¼ cup chopped almonds

METHOD
For the chicken
1. Combine all the ingredients, except the chicken, to make a marinade. Coat the chicken and marinate for 2 hours.
For the coconut curry sauce
1. Heat oil in a pot and fry the onion until golden. Add the garlic, chilli and ginger, and stir until fragrant. Add the tomato and cook until soft. Add the cumin, coriander, turmeric and salt to taste.
2. Stir in the coconut milk, lower the heat and stir occasionally until the sauce has thickened.
For the spiced rice
1. Cook the rice and set aside.
2. Heat some oil in a pan and fry the chillies, ginger and garlic.
3. Add this, and the remaining ingredients (except the almonds) to a blender and pulse until a chunky paste forms. Fold paste through the rice with the almonds.
To assemble
1. Preheat oven to 200°C.
2. Roast the chicken for 30 min. Pour over the sauce and cook for another 30 min, until the skin is crisp. Pull apart with a fork.
3. Serve the pulled chicken with the spiced rice inside a toasted pita, topped with curry sauce.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages.co.za

The post Zanzibar coconut and chicken curry with spiced rice appeared first on MyKitchen.

Typically made with baby snapper, this whole baked fish with homemade chilli sauce is a delicacy on the islands of Zanzibar where the fish are cleaned, coated in flour and fried. Our recipe brings in some delicious flavours and spices for a more local treat!

SERVES 6 // COOKING TIME 45 min

INGREDIENTS
For the whole baked fish
1 whole carpenter fish
3 tbsp vegetable oil
2 green chillies, chopped
1 tsp garam masala
3 limes, sliced, plus extra to serve
5 cm ginger, sliced
3 garlic cloves, sliced
Banana leaves
For the chilli sauce
2 green chillies, chopped
2 tbsp brown sugar
¼ cup water
1 tbsp vinegar
½ tsp salt

METHOD
For the whole baked fish
1. Preheat oven to 200°C.
2. Cut your carpenter fish down the centre and clean out the insides well. Rinse when done.
3. Mix the oil, chillies and masala to form a paste. Rub it all over the fish.
4. Combine the remaining ingredients, except the banana leaves, and stuff the fish. Tie closed with butcher’s string and wrap in a banana leaf.
5. Bake for 15 minutes, until the banana leaf is charred and the fish is soft. Remove the banana leaf and pop the fish under the grill for 5 minutes, until charred.
For the chilli sauce
1. Add all the ingredients to a pot, bring to the boil and then allow to cool.
2. Serve the fish whole on top of a banana leaf with the chilli sauce on the side.

Recipe & styling: Chiara Turilli
Photography: Gareth van Nelson // HMimages

The post Whole baked fish with homemade chilli sauce appeared first on MyKitchen.