Small Fish Korma (kapenta Korma)

Small Fish Korma, also known as Kapenta Korma, is a traditional dish from Zimbabwe that features small dried fish cooked in a rich and creamy coconut sauce. This flavorful dish is a popular choice for special occasions and gatherings.

Small Fish Korma (kapenta Korma)

Ingredients

  • 500g small dried fish (kapenta)
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ginger, grated
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 cup coconut milk
  • 2 tablespoons vegetable oil
  • Salt and pepper to taste

Instructions

  1. Soak the dried fish in water for 10 minutes, then drain and set aside.
  2. Heat the vegetable oil in a pan over medium heat, then add the chopped onion, garlic, and ginger. Cook until the onion is soft and translucent.
  3. Add the chopped tomatoes, ground coriander, cumin, and turmeric to the pan. Cook for 5 minutes, stirring occasionally.
  4. Add the drained dried fish to the pan and stir to combine with the spices and vegetables.
  5. Pour in the coconut milk and season with salt and pepper. Simmer for 10-15 minutes until the fish is tender and the sauce has thickened.
  6. Serve the small fish korma hot with steamed rice or bread.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

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

Supplies

Large pan Stirring spoon

Tools

Knife Cutting board Grater

Serving suggestions

Serving suggestions: Small fish korma pairs well with a side of steamed rice and a fresh salad.

Tips & tricks

Tips: Be careful not to overcook the dried fish, as it can become tough. Adjust the seasoning according to your taste preferences.

Cost

$10