Sautéed celery, leeks, onion, tomatoes, chillies and cubes of succulent firm white fish, added to
a delicious, coconut milk soup flavoured with the exotic spices in my Zanzibar Curry blend.
2 tbsp peanut or coconut oil
2 celery stalks, sliced
1-2 leeks (white and pale green parts only), thinly sliced
1 large onion, finely chopped
2-3 tsp Spice Fusion Zanzibar Curry blend
2 green chillies, sliced
1 can diced tomatoes
6 cups fish or vegetable stock
1½ cups coconut milk (Ayam brand)
500g thick firm white fish fillets, cut into cubes
Juice of 1-2 limes or lemons
1 cup fresh coriander, chopped
Heat the oil in large saucepan, add the celery, leeks and onion and sauté until tender.
Add Zanzibar Curry, chillies and garlic and cook for 1-2 minutes, stirring.
Add tomatoes and stock and bring to a boil; cover and simmer for 10 minutes.
Add coconut milk and fish and simmer for an additional 8-10 minutes or until fish is cooked.
Add lime or lemon juice. Season with salt and pepper to taste and garnish
with sprigs or coriander.
