Entree: Senegal – Senegalese Wolof Cuisine – Thiou Curry (Senegalese Wolof-style tomato and spice fish curry served with rice)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 35 min

Ingredients

- 4 firm white fish fillets, skinless, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) peanut oil
- 1 large yellow onion, finely sliced (about 1 1/2 cups / 225 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 small scotch bonnet or bird’s eye chili, seeded and minced (use more or less to taste)
- 3 tbsp (45 ml) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 2 cups (480 ml) fish stock or water
- 2 tsp (10 g) curry powder
- 1 tsp (4 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika
- 1 bouillon cube (chicken or fish) or 1 tsp (5 g) bouillon powder
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- Salt to taste (start with 1 tsp / 5 g)
- Freshly ground black pepper to taste
- 2 cups (480 ml) long-grain white rice, uncooked (yields about 6 cups cooked)
- 4 cups (960 ml) water or according to rice package instructions

Instructions

1. Rinse the rice until water runs clear, then cook with 4 cups (960 ml) water in a saucepan or rice cooker until tender; keep warm.
2. Season fish fillets lightly with salt and pepper and a squeeze of lemon juice; set aside while preparing the sauce.
3. Heat 2 tbsp (30 ml) peanut oil in a large heavy skillet or Dutch oven over medium heat. Add sliced onion and a pinch of salt and cook, stirring, until soft and golden, about 8–10 minutes.
4. Add minced garlic, grated ginger, and minced scotch bonnet and cook 1–2 minutes until fragrant.
5. Stir in tomato paste and cook 2 minutes to reduce acidity, then add crushed tomatoes, fish stock (or water), curry powder, turmeric, cumin, paprika, and the bouillon cube. Bring to a gentle simmer and cook 8–10 minutes to meld flavors and slightly thicken.
6. Taste the sauce and adjust salt, pepper, and heat. Add lemon juice and 1 tbsp (15 ml) of chopped parsley or cilantro to brighten the sauce.
7. Gently nestle the fish fillets into the simmering sauce, spooning some sauce over each fillet. Cover and simmer gently until fish is opaque and flakes easily, about 6–8 minutes depending on thickness.
8. Sprinkle the remaining 1 tbsp (15 ml) parsley or cilantro over the curry. Serve the Thiou Curry over the steamed rice with extra lemon wedges on the side.