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Fish in Coconut Curry

Tanzania sits at a crossroads in the spice trade routes from India. That's why Indian spices ended up in so many Tanzanian dishes like this fish curry. The dish originated in Zanzibar but is now enjoyed all over the eastern coast of Africa. Coconut milk enriches the curry and gives it a tropical flavor. Serve over boiled yuca, potatoes, or rice.
4 Servings - 47 min -
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Servings:4  | Calories:297 | Total Fat:15g  | Chol:56mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 15g
23 %
Sat Fat 9g
45 %
Total Carb 19g
6 %
Fiber 5g
20 %
Sugars 8g
Cholesterol 56mg
19 %
Sodium 573mg
24 %
Protein 25g
50 %
34% Halibut
30% Light coconut milk
24% Others combined
10% Canola oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 (1 1/4 pound) skinless halibut or other firm white fish fillet
1 1/2 teaspoons Madras curry powder, divided
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil
1 cup finely chopped onion
1 cup finely chopped red bell pepper
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
2 3/4 cups chopped tomato (2 large)
2 tablespoons fresh lemon juice
3/4 cup light coconut milk
4 lemon wedges
Chopped fresh cilantro (optional)

Directions : View recipe directions on
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