A creamy, coastal Somali dish featuring fish simmered in a spiced coconut milk sauce with xawaash, tomatoes, and a mild heat. It’s served with rice or flatbread like muufo.
Ingredients:
- 1 lb (450g) firm white fish (e.g., cod or tilapia), cut into chunks
- 1 can (14 oz) coconut milk
- 1 medium onion, finely chopped
- 2 medium tomatoes, diced
- 1 green bell pepper, chopped
- 2 garlic cloves, minced
- 1 tbsp xawaash (or mix: 2 tsp cumin, ½ tsp coriander, ¼ tsp black pepper, pinch of cloves, cinnamon, cardamom, ¼ tsp turmeric)
- 1 tbsp vegetable oil
- 1 tsp salt
- 1 tbsp lime juice
- Fresh cilantro, for garnish
Preparation:
- Prep fish: Pat fish dry, season with a pinch of salt and lime juice. Set aside.
- Cook base: Heat oil in a large pan over medium heat. Sauté onion until soft (5 minutes). Add garlic and cook for 1 minute.
- Add spices and vegetables: Stir in xawaash, tomatoes, and bell pepper. Cook until tomatoes soften (5 minutes).
- Simmer curry: Pour in coconut milk and ½ cup water. Add salt. Bring to a simmer, then add fish chunks. Cover and cook for 8-10 minutes until fish is cooked through.
- Serve: Garnish with cilantro. Serve with rice or muufo.