Malawian Chambo in Curry Gravy

Ingredients

• 4 whole chambo or tilapia fillets
• Juice of 1 lemon
• Salt
• 1/2 cup all-purpose flour
• 4 tbsp vegetable oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1 carrot, julienned
• 1 green bell pepper, sliced
• 1 cup water
• 2 tbsp fruit chutney
• Steamed rice or nsima, to serve

Before you cook

• Squeeze the lemon juice over the fish fillets and season them with salt.
• Let the fish sit for 10 minutes.
• Pat the fillets dry and dredge them lightly in the flour, shaking off the excess.

Steps

1. Heat 3 tablespoons of the oil in a large skillet over medium-high heat.
2. Fry the fish fillets for 3 to 4 minutes per side, until golden and crisp.
3. Lift the fish out and set it aside on a plate.
4. Heat the remaining oil in the same skillet over medium heat.
5. Add the sliced onion and garlic and cook for 4 minutes, until softened.
6. Stir in the curry powder and turmeric.
7. Cook the spices for 1 minute, until fragrant.
8. Add the julienned carrot and bell pepper to the skillet.
9. Pour in the water and the fruit chutney.
10. Bring the gravy to a simmer and cook for 5 minutes, until the vegetables are just tender.
11. Return the fried fish to the skillet, nestling it into the gravy.
12. Simmer for 3 more minutes, spooning the gravy over the fish, until heated through.
13. Serve the fish and gravy hot with rice or nsima.