Angolan Fish Coconut Curry (moqueca De Peixe)

Angolan Fish Coconut Curry, also known as Moqueca de Peixe, is a flavorful and aromatic dish that combines the richness of coconut milk with the freshness of fish and a blend of spices. This traditional Angolan recipe is a perfect balance of savory and creamy flavors, making it a delightful meal for any occasion.

Gluten Free Dairy Free Main Course Angolan Fish Coconut Curry Moqueca
Angolan Fish Coconut Curry (moqueca De Peixe)

Ingredients

  • 1 lb firm white fish fillets, such as cod or haddock
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup coconut milk
  • 1 cup fish or vegetable broth
  • 2 tomatoes, diced
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
  2. Add the sliced bell peppers and cook until they begin to soften.
  3. Stir in the diced tomatoes, paprika, and cumin. Cook for a few minutes until the tomatoes start to break down.
  4. Pour in the coconut milk and fish or vegetable broth. Bring the mixture to a gentle simmer.
  5. Gently place the fish fillets into the pot, ensuring they are submerged in the liquid. Cover and let the fish cook for about 10-15 minutes, or until it easily flakes with a fork.
  6. Stir in the lime juice and fresh cilantro. Season with salt and pepper to taste.
  7. Serve the Angolan Fish Coconut Curry hot, accompanied by steamed rice or crusty bread.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
320 per serving
Protein
25g
Fat
20g
Carbohydrates
10g

Supplies

Large pot Cooking spoon Cutting board Knife Measuring cups and spoons

Tools

Stovetop

Serving suggestions

This dish is best served hot with a side of steamed rice and a sprinkle of fresh cilantro on top.

Tips & tricks

For a spicier kick, add a chopped chili pepper or a dash of hot sauce to the curry.

Cost

$20