Coconut Curry Ofan Fish
Ofan fish simmered in coconut curry with pepper and spices, can be paired with rice, couscous, or plantains.
- 500g Ofan fish (cut into fillets or chunks)
- 1 can coconut milk (400ml)
- 1 medium onion (chopped)
- 2 cloves garlic (minced)
- 1 tablespoon grated ginger
- 2 tablespoons curry powder
- 1 scotch bonnet pepper (sliced, optional)
- 2 tablespoons vegetable oil
- 1 teaspoon turmeric
- 1 seasoning cube
- Salt to taste
- Fresh coriander or scent leaf (for garnish)
- Cooker
- Cooking utensils
- Pot
STEP 1: Clean and pat dry your Ofan fish pieces. Season lightly with salt and half a seasoning cube.
STEP 2: Heat vegetable oil in a deep pan. Sauté the onions on medium heat until translucent.
STEP 3: Add the minced garlic and grated ginger, stir for 1 minute until fragrant.
STEP 4: Stir in the curry powder and turmeric, cook for another minute to bloom the spices.
STEP 5: Pour in the coconut milk and bring to a gentle boil. Add the sliced pepper and remaining seasoning cube.
STEP 6: Gently place the fish pieces in the sauce. Lower the heat and cover the pan.
STEP 7: Simmer for 15–20 minutes, occasionally spooning sauce over the fish.
STEP 8: Once the sauce has slightly thickened and the fish is cooked through, remove from heat.
STEP 9: Garnish with chopped coriander or scent leaves.
STEP 10: Serve with white rice, couscous, or boiled plantains.
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