Zanzibar calamari curry is filled with the flavors of the spice Island.  This curry could be made with any type of fish or octopus.  Mr. Okala explained that once you know this recipe you can make any kind of curry you desire.  Chili was not added when we made it however if you like your curry hot then feel free to add it.  This was amazing and easy to make.

Fill your house with the flavors of Zanzibar. Mr. Okala also explained that to make calamari or octopus tender you simply need to cook the water out of it first and then add water back in.  It was super fresh calamari caught that day and was indeed tender as could be.  He also said if you refrigerate the calamari overnight it will be tender also.

Calamari in the pot first with no water, cook until just browned then add in a touch of water.

The Ingredients simmering together

The finished curry, a little bit of heaven!  Enjoy!

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Zanzibar Calamari Curry

A scrumptious authentic Zanzibar curry recipe that will make your kitchen smell glorious!

Course Main Dish

Cuisine Zanzibar

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 4

Author International Cuisine

Ingredients

• 1 calamari cleaned and cut into bit size pieces
• 2 tomatoes roughly chopped
• 1 small eggplant peeled and chopped into bite size pieces
• 1 green mango peeled and roughly chopped (alternatively the juice of 1 lime can be used)
• 1 small red onion peeled and roughly chopped
• 1 carrot peeled and cut into slices
• 1/2 green pepper seeded and de-veined and roughly chopped
• 3 okra cut into bite size pieces
• 1 cinnamon stick
• 1 teaspoon cumin
• 1 teaspoon yellow curry powder
• 2 cloves garlic minced
• 2 cloves
• 1/2 cup coconut milk

Instructions

• Put the calamari slices in a pot on the stove over medium heat
• cook until the water is removed and the calamari starts to brown
• Add a touch of water and then add in all the vegetables and spices and coconut milk
• bring to high heat and then reduce to simmer.
• Add a chili if heat is desired.
• Stir well and cover with a lid until tender.
• Remove cinnamon stick
• Serve warm with some chapati for an excellent meal

Zanzibar coconut crusted fish is a quick and delicious recipe.  I am totally convinced that freshly grated coconut is the key to what made this so memorable.  In Zanzibar, they use an implement called an Mbuzi in Swahili or a goat in English.  I am the proud owner of one and it gets its name because it sounds like a goat chewing when you grate the coconut.  Assuming you probably don’t have an mbuzi on hand, this device from Amazon will come in handy.  If you are ambitious, you can even make your own coconut milk and oil. I plan on doing a post in the near future about all the things you can do and make using coconut.

One of the best experiences you can have while traveling is to take a local cooking class.  This one, with Mr. Okala and his family in the little fishing village of Jambiani, on the island of Zanzibar, was certainly an unforgettable one.  We absolutely loved this Zanzibar coconut crusted fish and all the recipes but it was the experience that we will forever cherish.

Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

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Zanzibar Coconut Crusted Fish

An authentic dish from Zanzibar but please use freshly grated coconut.

Course Main Dish

Cuisine Zanzibar

Prep Time 30 minutes

Cook Time 8 minutes

Total Time 38 minutes

Servings 4

Calories 82kcal

Author International Cuisine

Ingredients

• 1 coconut freshly grated
• 4 fish fillets any white fish without skin and bones will work well Talapia, seabass, etc.
• 2 limes freshly squeezed
• salt and pepper
• flour for dusting
• 2 eggs
• oil for frying

Instructions

• In a bowl, whisk together the freshly squeezed lime juice with a nice pinch of salt and pepper
• Put the fillets in the bowl to marinade for about 20 minutes or so
• In a separate bowl place the grated coconut
• In another plate sprinkle some flour
• In another bowl whisk the two eggs until frothy.
• Put some oil in a wok or frying pan on the stove and bring up to a nice medium heat.
• Take the fillets out of the marinade and put in the flour, coating both sides, then the egg, both sides and then the grated coconut. Use your hands to really coat the filets well with the grated coconut.
• Place gently in the oil and cook until golden and flip over with a slotted spatula.
• take care to not overcook or burn the fish.
• Serve warm with mango chutney

Nutrition

Calories: 82kcal | Carbohydrates: 5g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 82mg | Sodium: 35mg | Potassium: 105mg | Fiber: 2g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 10mg | Calcium: 23mg | Iron: 1mg