Curried Chambo Fish

Curried Chambo Fish Recipe from Malawi

Region / culture: Malawi | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Curried Chambo Fish is a flavorful and aromatic dish that combines the delicate taste of fish with the bold flavors of curry powder and chutney. This dish is perfect for a special occasion or a cozy night in.

History

Curried Chambo Fish is a traditional dish from Malawi, a country in southeastern Africa. Chambo fish is a popular type of fish in Malawi, known for its mild flavor and tender texture. The dish is typically served with rice or bread and is a favorite among locals and visitors alike.

Ingredients

fish fillets
lemon juice
flour
1 medium-sized onion, chopped
1 tbsp curry powder
1 cup water
1 thinly sliced carrot (optional)
1 thinly sliced green pepper (optional)
a small handful of raisins or sultanas (optional)
salt to taste
1 tbsp fruit chutney

How to prepare

Clean the fillets, then sprinkle them with a bit of lemon juice and salt.
Roll the fillets in flour and fry them for 4 minutes on each side in about 2 tbsp of oil.
Remove the fillets from the pan.
Add 1 chopped medium-sized onion to the pan and fry until glossy (about 5 minutes).
Mix in 1 tbsp of curry powder and fry for an additional 2 minutes.
Sprinkle about 1 tbsp of curry powder over the mixture and add 1 cup of water.
Turn the heat to low.
Add a thinly sliced carrot, a thinly sliced green pepper, a small handful of raisins or sultanas, and salt.
Simmer until the vegetables are soft (approximately 10 minutes).
Stir in 1 tbsp of fruit chutney.
Allow the mixture to cool.
Transfer the mixture to a serving dish with a lid.
Place the fillets in the dish, ensuring they are covered by the gravy.
Close the lid and let the flavors penetrate.
The dish can be served hot or cold with rice or bread.
The same sauce can also be served over hard-boiled eggs or toast.

Variations

Substitute the chambo fish with another type of white fish, such as tilapia or cod.
Add diced tomatoes or coconut milk to the curry sauce for a different flavor profile.
For a vegetarian version, replace the fish with tofu or chickpeas.

Cooking Tips & Tricks

Be sure to clean the fish fillets thoroughly before cooking to remove any scales or bones.

- Frying the fish fillets before adding them to the curry sauce helps to seal in the flavor and keep them moist.

- Adjust the amount of curry powder and chutney to suit your taste preferences.

- For a spicier dish, add a chopped chili pepper or a dash of hot sauce to the curry sauce.

Serving Suggestions

Serve the Curried Chambo Fish hot with steamed rice or fresh bread on the side.

- Garnish with fresh cilantro or chopped peanuts for added flavor and texture.

Cooking Techniques

Frying the fish fillets before adding them to the curry sauce helps to seal in the flavor and keep them moist.

- Simmering the vegetables in the curry sauce helps to infuse them with the aromatic spices.

Ingredient Substitutions

If you don't have curry powder, you can use a combination of ground cumin, coriander, turmeric, and cayenne pepper.

- Substitute the chutney with mango or apricot jam for a slightly different flavor.

Make Ahead Tips

You can prepare the curry sauce ahead of time and refrigerate it for up to 2 days. Simply reheat it on the stove before adding the fish fillets.

Presentation Ideas

Serve the Curried Chambo Fish in a decorative serving dish with a sprinkle of fresh herbs on top. - Garnish with a slice of lemon or lime for a pop of color.

Pairing Recommendations

Pair this dish with a crisp white wine, such as Sauvignon Blanc or Riesling, to complement the spicy flavors of the curry sauce.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

- Reheat the Curried Chambo Fish in a saucepan over low heat until warmed through, stirring occasionally.

Nutrition Information

Calories per serving

Approximately 300 per serving

Carbohydrates

Approximately 25g per serving

Fats

Approximately 10g per serving

Proteins

Approximately 20g per serving

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, and iron.

Alergens

This recipe contains fish and wheat (from the flour). It may also contain sulfites from the chutney.

Summary

Curried Chambo Fish is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a healthy choice for a meal.

Summary

Curried Chambo Fish is a delicious and aromatic dish that combines the delicate flavor of fish with the bold spices of curry powder and chutney. This dish is easy to make and perfect for a special occasion or a cozy night in. Serve it hot with rice or bread for a satisfying meal that will delight your taste buds.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to make. It was a hot summer day in Malawi, where I was visiting my dear friend Naomi. We were sitting in her cozy kitchen, sipping on sweet tea and catching up on all the news from our families. As we chatted, Naomi suddenly got up and rummaged through her pantry, pulling out a tattered old cookbook.

"Ah, here it is!" she exclaimed, flipping through the pages with a smile on her face. "This is my grandmother's recipe for curried chambo fish. It's a family favorite."

I watched as Naomi read through the ingredients and instructions, my mouth watering at the thought of trying this new dish. I had always loved trying new recipes and expanding my culinary skills, and this one sounded like a delicious challenge.

Naomi handed me the cookbook and urged me to give it a try. I promised her I would, and as soon as I returned home, I set to work gathering the ingredients and preparing to make my first batch of curried chambo fish.

The recipe called for fresh chambo fish, a popular local fish known for its firm texture and mild flavor. I headed to the market to pick up a few fillets, along with the other necessary ingredients – onions, garlic, ginger, tomatoes, curry powder, coconut milk, and a few other spices.

Back in my kitchen, I got to work chopping, sautéing, and simmering. The fragrant aromas of onions and garlic filled the air, mingling with the spicy scent of curry powder. I added the tomatoes and coconut milk, letting the sauce thicken and the flavors meld together.

Finally, it was time to add the chambo fish. I gently placed the fillets into the simmering sauce, making sure they were coated in the delicious curry mixture. I covered the pot and let it simmer, allowing the fish to cook through and absorb all the wonderful flavors.

As the dish cooked, I couldn't help but think back to that day in Naomi's kitchen, when I first discovered the recipe for curried chambo fish. I was grateful for the opportunity to learn something new and to share in a culinary tradition that had been passed down through generations.

When the fish was ready, I served it over a bed of fluffy white rice, garnished with fresh cilantro and a squeeze of lemon. The flavors were incredible – spicy, savory, and slightly sweet from the coconut milk. I savored each bite, feeling a sense of pride and accomplishment at having successfully recreated this traditional Malawian dish.

Since that day, curried chambo fish has become a staple in my cooking repertoire. I've made it for friends and family, always receiving rave reviews and requests for the recipe. I've even added my own twist to it, experimenting with different spices and ingredients to make it my own.

But no matter how many times I make it, the dish always brings me back to that summer day in Malawi, when I first discovered the joy of trying new recipes and expanding my culinary horizons. And for that, I am forever grateful to my dear friend Naomi and her grandmother's treasured recipe.