Malaay Qumbe (Coconut Fish Curry)
Variations of coconut fish curry abound up and down the Swahili Coast, so much so that the dish is often broadly referred to as East African fish curry. Although Somalia has the longest coastline in mainland Africa, seafood is not a prominent part of mainstream Somali cuisine. But you’ll find malaay qumbe in coastal Somali towns. This version of coconut fish curry leans heavily on xawaash, a spice blend that is at the heart of Somali cuisine. The mild heat from the xawaash’s black pepper balances beautifully with the sweet, cooling coconut milk and the acidity from the tomatoes. Serve over plain white rice, or soak up the creamy coconut gravy with a flatbread like muufo. Malaay qumbe would also work well on top of soor for a hearty meal of creamy spiced coconut fish and grits.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1pound barramundi or other firm white fish (such as halibut or cod), preferably 2 to 3 pieces
- 1 ¼teaspoons fine sea salt
- 2tablespoons olive oil
- 1large white onion, finely diced
- 2large roma tomatoes, finely diced
- ¾cup cilantro leaves
- 6garlic cloves, minced
- 4teaspoons xawaash (see Tip)
- 1(14-ounce) can of unsweetened coconut milk
- White rice, soor or flatbread (optional), for serving
Instructions
Step 1
Season the fish with 1/2 teaspoon sea salt; set aside.Step 2
In a large pot over medium-high, heat oil until loose and rippling, about 1 minute.Step 3
Add the onion and cook, stirring occasionally, until completely soft, about 8 minutes. When the onion is soft, stir in tomatoes and cover. Stir and smash down tomatoes every once in a while until they cook down completely, about 7 minutes.Step 4
When the tomatoes have disintegrated, stir in cilantro, garlic, xawaash, the remaining 3/4 teaspoon salt, then the coconut milk. Cover and cook for 5 minutes.Step 5
Add the fish, making sure it's immersed in the coconut milk. Cover and cook until the fish is tender, white and flaky, about 8 minutes. Take the curry off the burner as soon as the fish is done, so it doesn't overcook.Step 6
Serve over rice, soor or accompanied by a flatbread of choice.