Ingredients
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- 4 Tilapia fillets
- lemon juice
- flour
- 1 large onion, chopped
- 2 Tbsp. Malawi curry powder (see below)
- 1 cup water
- 1 carrot, peeled and chopped
- 1 green pepper, chopped
- 1/4 cup fruit chutney (see below)
- ***
- MALAWIAN FRUIT CHUTNEY:
- 4 large fresh peaches
- 1 cup dried apricots
- 1 cup raisins
- 2 large red onions
- 2 1/2 cups sugar
- 2 tsp. chili powder
- 2 tsp. freshly-ground coriander seed
- 2 tsp. kosher salt
- ***
- Malawi curry powder – combine all spices, lightly-toasted, in a spice grinder:
- 10 dried hot red chiles such as peri peri or Thai – seeds removed
- 3 Tbsp. coriander seeds
- 1 Tbsp. black peppercorns
- 3 Tbsp. poppy seeds
- 2 tsp. black mustard seeds
- 1 Tbsp. cumin seeds
- 1 Tbsp. turmeric
- 2 tsp. ground cinnamon
- 10 whole cloves
Instructions
- Clean, salt and sprinkle fillets with lemon juice, then roll in flour.
- Heat about 4 tablespoons of oil in a large frying pan and fry the fillets about 4 minutes per side and remove the fillets.
- In the pan add the chopped onion and fry until translucent (about 5 minutes). Mix in 2 Tbsp. of the Malawi curry spice blend and fry with the onions for about 2 minutes
- Add the rest of the curry spice blend along with 1½ cups of water, stirring so all the spice blend is nicely incorporated into the water.
- Add in the chopped carrots and green pepper and turn heat to a simmer.
- Simmer until the vegetables are soft about 10 minutes, then add in the fruit chutney and stir.
- Place the fillets into the saucepan and make sure they are covered by the gravy. Close the lid and let the fish rest in the sauce for a few minutes.
- Plate with lots of the sauce and serve with nsima (cornmeal porridge) or rice.
- For the curry powder:
- Place all the ingredients into a spice mill or coffee grinder and grind to a fine powder. Or do it the old way with a mortar and pestle
- Store in an airtight container.
- For the fruit chutney:
- Soak the dried apricots in boiling water just enough to cover them. Allow them to soak for about an hour until they are plump and re-hydrated. Drain them but reserve the water and chop them into small pieces
- Peel the peaches and chop them into small chunks. Dice the onion.
- Place all the ingredients including the reserved water into a saucepan and heat for about 20 minutes until bubbly.
- Reduce the heat to a simmer for about 1 hour do not cover and stir occasionally
- When it is ready, allow to cool for about 15 minutes before putting it into an air-tight quart container. Mason Jars, hot and sterilized work well for this.
- The chutney is best in about two weeks time.
- Prep Time: 0 hours
- Cook Time: 0 hours
