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.
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
- Soak the dried fish in water for 10 minutes, then drain and set aside.
- 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.
- Add the chopped tomatoes, ground coriander, cumin, and turmeric to the pan. Cook for 5 minutes, stirring occasionally.
- Add the drained dried fish to the pan and stir to combine with the spices and vegetables.
- 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.
- 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