For the Curry
- 1 pound barramundi or another firm white fish, such as halibut or cod, preferably in 2–3 pieces
- 1¼ teaspoons fine sea salt, divided
- 2 tablespoons olive oil
- 1 large white onion, finely diced
- 2 large Roma tomatoes, finely diced
- ¾ cup cilantro leaves
- 6 garlic cloves, minced
- 4 teaspoons xawaash spice blend
- 1 (14-ounce) can unsweetened coconut milk
- White rice, soor, or flatbread for serving, optional
Optional Homemade Xawaash — Makes 4 Tablespoons
- 8 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground black pepper
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 1 teaspoon ground turmeric
Instructions
1
Season the fish with ½ teaspoon sea salt and set aside.
2
Heat the olive oil in a large pot over medium-high heat until loose and rippling, about 1 minute.
3
Add the onion and cook, stirring occasionally, until completely soft, about 8 minutes.
4
Stir in the tomatoes and cover. Cook for about 7 minutes, occasionally stirring and crushing the tomatoes, until they have broken down completely.
5
Stir in the cilantro, garlic, xawaash, and remaining ¾ teaspoon salt, followed by the coconut milk. Cover and cook for 5 minutes.
6
Add the fish, making sure it is immersed in the coconut sauce. Cover and cook until tender, opaque, and flaky, about 8 minutes. Remove the pot from the heat as soon as the fish is done.
7
Serve the curry over white rice or soor, or accompany it with flatbread.
💡 Cook's Tips
- Make xawaash: Toast the cumin, coriander, pepper, cloves, cinnamon, and cardamom in a small nonstick pan over low heat for 1 minute, stirring continuously. Remove from the heat and mix in the turmeric.
- Choose firm fish: Barramundi, halibut, or cod will hold together better in the sauce.
- Do not overcook: Remove the curry from the burner as soon as the fish flakes; residual heat will continue cooking it.
- Make ahead: The coconut-tomato sauce can be prepared in advance. Reheat it and add the raw fish shortly before serving.
- Serving ideas: Rice, Somali soor, or flatbread all pair well with the creamy sauce.
Main Course
Somali
Seafood