Entree: Comoros – Central Culinary Region – Madaba (Spiced coconut milk fish and plantain stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1.5 lb (680 g) firm white fish (such as cod, grouper, or mahi-mahi), cut into 1–2 inch (2.5–5 cm) chunks
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 tsp (4 g) curry powder
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) ground cloves, finely ground
- 1 fresh red chili, seeded and sliced (optional)
- 3 medium ripe plantains, peeled and cut into 1-inch (2.5 cm) rounds
- 2 cups (480 ml) canned coconut milk
- 1 cup (240 ml) fish or vegetable stock
- 2 medium tomatoes, chopped
- 1 tbsp (15 ml) tamarind paste or the juice of 1 lime
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- 3 cups (600 g) cooked white rice, for serving

Instructions

1. Heat the vegetable oil in a large heavy pot over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes.
2. Add the garlic, ginger, curry powder, cumin, and ground cloves; cook, stirring, until fragrant, about 1 minute. Add the sliced chili if using.
3. Stir in the chopped tomatoes and cook until they begin to break down, 4–5 minutes. Add the plantain rounds and toss to coat in the spice mixture.
4. Pour in the coconut milk and stock, bring to a gentle simmer, and add the tamarind paste or lime juice. Season with salt and pepper. Simmer, covered, for 8–10 minutes until plantains are tender but not falling apart.
5. Gently add the fish chunks to the simmering sauce, spooning the liquid over them. Simmer gently, uncovered, for 6–8 minutes until fish is opaque and cooked through.
6. Taste and adjust seasoning. Remove from heat and sprinkle with chopped cilantro or parsley. Serve hot over steamed white rice.