What are the main ingredients in Zambian Fish Curry & Nshima?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

What is the nutritional information of Zambian Fish Curry & Nshima?

Calories: 1005, Carbs: 172 grams, Fat: grams, Protein: 45.7 grams, Sugar: 15.1 grams, Salt: 960 grams

How do I prepare Zambian Fish Curry & Nshima?

CURRY TIME: Place a pot over a medium heat with a drizzle of oil. When hot, add ¾ of the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the tomato paste, the curry rub (to taste), the sliced chilli (to taste), and the grated garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Add the diced tomato and fry for 2-3 minutes, shifting occasionally. Pour in 200ml of water and bring up to a boil. Once boiling, reduce the heat and leave to simmer for 8-10 minutes, stirring occasionally, until slightly thickened. Just before serving, add the spinach and mix until wilted. Season to taste. NSHIMA: Boil the kettle. In a pot, add ⅓ of the maize meal and ⅓ cup of cold water. Mix until a paste forms. Pour in 300ml of boiling water and place over a medium-high heat. Mix until fully combined and bring up to the boil. Once boiling, reduce the heat and cook for 10-15 minutes, until slightly thickened. On completion, slowly stir in the remaining maize meal, stirring constantly for 10-15 minutes. On completion, the mixture should be a stiff consistency. FRY YOUR CABBAGE: Place a pan over medium heat with a drizzle of oil. When hot, fry the remaining onion for 4-5 minutes until soft, shifting occasionally. Add the sliced cabbage and fry for 3-5 minutes, until slightly softened, shifting occasionally. Remove from the pan, cover, and set aside for serving. CURRYLICIOUS KINGKLIP: Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). Pat the fish dry with some paper towel and season. When hot, fry the fish for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through. ZAMBIAN FEAST: Dish up the flaky fish with plenty of rich curry sauce. Side with the sautéed cabbage, and a generous helping of nshima for dipping. Sprinkle over the chopped parsley and any remaining chilli (to taste). Enjoy, Chef!

What should be prepared from my kitchen to make Zambian Fish Curry & Nshima?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Butter (optional)

Zambian Fish Curry & Nshima

A hearty and delicious fish curry is the star of this dish! Loaded with tomato, spinach, onion and the flakiest fish you could ever imagine. It is served alongside a classic Zambian dish called “Nshima”, which is maize meal cooked and then shaped, to be eaten with saucy foods to soak up all the yummy juices!

Zambian Fish Curry & Nshima

with sautéed cabbage, fresh chilli & spinach

Hands on Time: 25 - 40 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

Cabbage
Fish
Fish Curry Rub
Fresh Chilli
Fresh Chillies
Fresh Parsley
Garlic Clove
Garlic Cloves
Kingklip Fillet
Kingklip Fillets
Maize Meal
Onion
Onions
Spinach
Tomato
Tomato Paste
Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Butter (optional)

Serves 1

CURRY TIME
Place a pot over a medium heat with a drizzle of oil. When hot, add ¾ of the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the tomato paste, the curry rub (to taste), the sliced chilli (to taste), and the grated garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Add the diced tomato and fry for 2-3 minutes, shifting occasionally. Pour in 100ml of water and bring up to a boil. Once boiling, reduce the heat and leave to simmer for 8-10 minutes, stirring occasionally, until slightly thickened. Just before serving, add the spinach and mix until wilted. Season to taste.
NSHIMA
Boil the kettle. In a pot, add ⅓ of the maize meal and ⅓ cup of cold water. Mix until a paste forms. Pour in 150ml of boiling water and place over a medium-high heat. Mix until fully combined and bring up to the boil. Once boiling, reduce the heat and cook for 10-15 minutes, until slightly thickened. On completion, slowly stir in the remaining maize meal, stirring constantly for 10-15 minutes. On completion, the mixture should be a stiff consistency.
FRY YOUR CABBAGE
Place a pan over medium heat with a drizzle of oil. When hot, fry the remaining onion for 4-5 minutes until soft, shifting occasionally. Add the sliced cabbage and fry for 3-5 minutes, until slightly softened, shifting occasionally. Remove from the pan, cover, and set aside for serving.
CURRYLICIOUS KINGKLIP
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). Pat the fish dry with some paper towel and season. When hot, fry the fish for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through.
ZAMBIAN FEAST
Dish up the flaky fish with plenty of rich curry sauce. Side with the sautéed cabbage, and a generous helping of nshima for dipping. Sprinkle over the chopped parsley and any remaining chilli (to taste). Enjoy, Chef!

Onion - 1
Tomato Paste - 10ml
Fish Curry Rub - 20ml
Fresh Chilli - 1
Garlic Clove - 1
Tomato - 1
Spinach - 20g
Maize Meal - 250ml
Cabbage - 100g
Kingklip Fillet - 1
Fresh Parsley - 4g

Download the Recipe

Serves 2

CURRY TIME
Place a pot over a medium heat with a drizzle of oil. When hot, add ¾ of the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the tomato paste, the curry rub (to taste), the sliced chilli (to taste), and the grated garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Add the diced tomato and fry for 2-3 minutes, shifting occasionally. Pour in 200ml of water and bring up to a boil. Once boiling, reduce the heat and leave to simmer for 8-10 minutes, stirring occasionally, until slightly thickened. Just before serving, add the spinach and mix until wilted. Season to taste.
NSHIMA
Boil the kettle. In a pot, add ⅓ of the maize meal and ⅓ cup of cold water. Mix until a paste forms. Pour in 300ml of boiling water and place over a medium-high heat. Mix until fully combined and bring up to the boil. Once boiling, reduce the heat and cook for 10-15 minutes, until slightly thickened. On completion, slowly stir in the remaining maize meal, stirring constantly for 10-15 minutes. On completion, the mixture should be a stiff consistency.
FRY YOUR CABBAGE
Place a pan over medium heat with a drizzle of oil. When hot, fry the remaining onion for 4-5 minutes until soft, shifting occasionally. Add the sliced cabbage and fry for 3-5 minutes, until slightly softened, shifting occasionally. Remove from the pan, cover, and set aside for serving.
CURRYLICIOUS KINGKLIP
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). Pat the fish dry with some paper towel and season. When hot, fry the fish for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through.
ZAMBIAN FEAST
Dish up the flaky fish with plenty of rich curry sauce. Side with the sautéed cabbage, and a generous helping of nshima for dipping. Sprinkle over the chopped parsley and any remaining chilli (to taste). Enjoy, Chef!

Onion - 1
Tomato Paste - 20ml
Fish Curry Rub - 40ml
Fresh Chilli - 1
Garlic Clove - 1
Tomato - 1
Spinach - 40g
Maize Meal - 500ml
Cabbage - 200g
Kingklip Fillets - 2
Fresh Parsley - 8g

Download the Recipe

Serves 3

CURRY TIME
Place a pot over a medium heat with a drizzle of oil. When hot, add ¾ of the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the tomato paste, the curry rub (to taste), the sliced chilli (to taste), and the grated garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Add the diced tomato and fry for 2-3 minutes, shifting occasionally. Pour in 300ml of water and bring up to a boil. Once boiling, reduce the heat and leave to simmer for 12-15 minutes, stirring occasionally, until slightly thickened. Just before serving, add the spinach and mix until wilted. Season to taste.
NSHIMA
Boil the kettle. In a pot, add ⅓ of the maize meal and ⅓ cup of cold water. Mix until a paste forms. Pour in 450ml of boiling water and place over a medium-high heat. Mix until fully combined and bring up to the boil. Once boiling, reduce the heat and cook for 15-20 minutes, until slightly thickened. On completion, slowly stir in the remaining maize meal, stirring constantly for 10-15 minutes. On completion, the mixture should be a stiff consistency.
FRY YOUR CABBAGE
Place a pan over medium heat with a drizzle of oil. When hot, fry the remaining onion for 4-5 minutes until soft, shifting occasionally. Add the sliced cabbage and fry for 3-5 minutes, until slightly softened, shifting occasionally. Remove from the pan, cover, and set aside for serving.
CURRYLICIOUS KINGKLIP
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). Pat the fish dry with some paper towel and season. When hot, fry the fish for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through.
ZAMBIAN FEAST
Dish up the flaky fish with plenty of rich curry sauce. Side with the sautéed cabbage, and a generous helping of nshima for dipping. Sprinkle over the chopped parsley and any remaining chilli (to taste). Enjoy, Chef!

Onions - 2
Tomato Paste - 30ml
Fish Curry Rub - 60ml
Fresh Chillies - 2
Garlic Cloves - 2
Tomatoes - 2
Spinach - 60g
Maize Meal - 750ml
Cabbage - 300g
Kingklip Fillets - 3
Fresh Parsley - 12g

Download the Recipe

Serves 4

CURRY TIME
Place a pot over a medium heat with a drizzle of oil. When hot, add ¾ of the diced onion and fry for 4-5 minutes until soft, shifting occasionally. Add the tomato paste, the curry rub (to taste), the sliced chilli (to taste), and the grated garlic. Fry for 1-2 minutes until fragrant, shifting constantly. Add the diced tomato and fry for 2-3 minutes, shifting occasionally. Pour in 400ml of water and bring up to a boil. Once boiling, reduce the heat and leave to simmer for 12-15 minutes, stirring occasionally, until slightly thickened. Just before serving, add the spinach and mix until wilted. Season to taste.
NSHIMA
Boil the kettle. In a pot, add ⅓ of the maize meal and ⅓ cup of cold water. Mix until a paste forms. Pour in 600ml of boiling water and place over a medium-high heat. Mix until fully combined and bring up to the boil. Once boiling, reduce the heat and cook for 15-20 minutes, until slightly thickened. On completion, slowly stir in the remaining maize meal, stirring constantly for 10-15 minutes. On completion, the mixture should be a stiff consistency.
FRY YOUR CABBAGE
Place a pan over medium heat with a drizzle of oil. When hot, fry the remaining onion for 4-5 minutes until soft, shifting occasionally. Add the sliced cabbage and fry for 3-5 minutes, until slightly softened, shifting occasionally. Remove from the pan, cover, and set aside for serving.
CURRYLICIOUS KINGKLIP
Return the pan to a medium heat with a drizzle of oil and a knob of butter (optional). Pat the fish dry with some paper towel and season. When hot, fry the fish for 3-4 minutes until crispy and golden. Flip and fry the other side for another 3-4 minutes until cooked through.
ZAMBIAN FEAST
Dish up the flaky fish with plenty of rich curry sauce. Side with the sautéed cabbage, and a generous helping of nshima for dipping. Sprinkle over the chopped parsley and any remaining chilli (to taste). Enjoy, Chef!