Malawian Chambo(Fried Fish in Gravy) Recipe
Malawian chambo is actually a type of fish that is endemic to Lake Malawi also known as Lake Nyasa. The recipe calls for two ingredients that need to made ahead of time. One is a curry spice blend and the other is a fruit chutney.
The fish is fried and then cooked in sort of a gravy. We served it alongside the national dish called Nsima which is a cornmeal porridge.This delicious sauce would be wonderful on chicken or eggs or toast or any number of things.
RECIPE INGREDIENTS
4 Tilapia fillets
lemon juice
flour
1 large onion chopped
2 Tablespoons Malawi curry spice blend
1 cup water
1 carrot chopped
1 green pepper chopped
1/4 cup fruit chutney
DIRECTIONS ON HOW TO MAKE MALAWIAN CHAMBO(FRIED FISH IN GRAVY) RECIPE
In a large bowl, clean, salt and sprinkle fillets with lemon juice. Roll in flour
Heat about 4 tablespoons of oil in a large frying pan and fry the fillets about 4 minutes per side and remove and set aside.
Add the chopped onion and fry until translucent (about 5 minutes) in a pan. Mix in 2 Tablespoons of the Malawi curry spice blend and fry for about 2 minutes.
Add the rest of the curry spice blend along with 1 1/2 cups of water stirring so all the spice blend is nicely incorporated into the water.
Add in the chopped carrots and green pepper and turn heat to a simmer until the vegetables are soft about 10 minutes
Add in the fruit chutney and stir. Place the fillets into the saucepan and make sure they are covered by the gravy.
Close the lid and let the fish rest in the sauce for a few minutes.
Serve with nsima (cornmeal porridge) or rice.
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Ingredients
4 Tilapia fillets
lemon juice
flour
1 large onion chopped
2 Tablespoons Malawi curry spice blend
1 cup water
1 carrot chopped
1 green pepper chopped
1/4 cup fruit chutney
Instructions
- In a large bowl, clean, salt and sprinkle fillets with lemon juice. Roll in flour
- Heat about 4 tablespoons of oil in a large frying pan and fry the fillets about 4 minutes per side and remove and set aside.
- Add the chopped onion and fry until translucent (about 5 minutes) in a pan. Mix in 2 Tablespoons of the Malawi curry spice blend and fry for about 2 minutes.
- Add the rest of the curry spice blend along with 1 1/2 cups of water stirring so all the spice blend is nicely incorporated into the water.
- Add in the chopped carrots and green pepper and turn heat to a simmer until the vegetables are soft about 10 minutes
- Add in the fruit chutney and stir. Place the fillets into the saucepan and make sure they are covered by the gravy.
- Close the lid and let the fish rest in the sauce for a few minutes.
- Serve with nsima (cornmeal porridge) or rice
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Ingredients
4 Tilapia fillets
lemon juice
flour
1 large onion chopped
2 Tablespoons Malawi curry spice blend
1 cup water
1 carrot chopped
1 green pepper chopped
1/4 cup fruit chutney
Instructions
- In a large bowl, clean, salt and sprinkle fillets with lemon juice. Roll in flour
- Heat about 4 tablespoons of oil in a large frying pan and fry the fillets about 4 minutes per side and remove and set aside.
- Add the chopped onion and fry until translucent (about 5 minutes) in a pan. Mix in 2 Tablespoons of the Malawi curry spice blend and fry for about 2 minutes.
- Add the rest of the curry spice blend along with 1 1/2 cups of water stirring so all the spice blend is nicely incorporated into the water.
- Add in the chopped carrots and green pepper and turn heat to a simmer until the vegetables are soft about 10 minutes
- Add in the fruit chutney and stir. Place the fillets into the saucepan and make sure they are covered by the gravy.
- Close the lid and let the fish rest in the sauce for a few minutes.
- Serve with nsima (cornmeal porridge) or rice