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Vegetarian Mexican Rice with Enchilada Sauce
05/07/2020
Moroccan Fish Tagine with Ras el Hanout
Moroccan Fish Tagine
12/08/2020

Zanzibar Fish Soup

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.

Buy the spice blend for this recipe

  • Zanzibar Curry Blend

    $6.00 – $12.00

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