Tanzanian Mchuzi wa Samaki Coconut Fish Stew

Ingredients

• 1 lb white fish fillets, cut into large chunks
• 1 can coconut milk
• 3 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tsp curry powder
• 1/2 tsp ground turmeric
• 4 ripe tomatoes, diced
• 1 red chili, sliced
• 1 cup fish stock or water
• 1 1/2 cups rice, for serving
• 3 limes, 1 juiced and 2 cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
2. Pat the fish dry and season it with the lime juice and half the salt. Keeping it cold and dry until the last moment stops it falling apart in the pot.
3. Heat the oil in a wide pan over medium heat and cook the onion with a pinch of salt for 8 minutes, until soft and golden.
4. Add the garlic, ginger, chili, curry powder, and turmeric and stir for 1 minute, until the spices smell toasted.
5. Add the tomatoes and cook for 10 minutes, pressing them down, until they collapse and the oil separates at the edges.
6. Pour in the stock and simmer for 5 minutes, then add the coconut milk and bring back to the barest simmer.
7. Slide in the fish in a single layer and poach for 6 to 8 minutes, without stirring, until opaque and flaking at 145F (63C). Shake the pan rather than stirring if you need to move things.
8. Season with salt and more lime and serve over the rice with the cilantro and lime wedges.

Allergen note: Contains fish and coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.