Authentic Moroccon Fish Curry
Intro
Moroccon fish curry is a delicious recipe from Morocco with fish dipped in saucy chickpea, tomato, and bell pepper in combination with Moroccan flavors from Ras El Hanout, paprika and cumin.
A delicious and flavorful dish that combines the unique spices and ingredients of Moroccan cuisine with fresh fish.
Here is a simple recipe to make Moroccan fish curry:
- Low in fat and calories
- Easy dinner main course recipe
Time:
45 Minutes
Difficulty:
MEDIUM
Share:
Ingredients
- 1 kg cod fillet pieces (about ½ inch in thickness)
- 1 ½ tsp Ras El Hanout
- Extra Virgin Olive Oil (I used Figaro brand)
- Kosher salt
- Black pepper
- Garlic cloves - 4 minced cloves & 4 sliced
- ¾ tsp paprika
- ½ tsp cumin
- Red & Green bell pepper - sliced
- 1 cup Chickpea - drained & rinsed
- 2 tbsp tomato paste
- 2 medium tomatoes, diced
- Large handful fresh cilantro (about 1 cup fresh cilantro)
Getting it done:
- Heat 2 tablespoon extra virgin olive oil over medium heat in a pan.
- Add minced garlic and cook until fragrant. Add tomato paste, diced tomato, and bell peppers. Cook for 3 -4 minutes over medium heat.
- Now, add chickpeas, water, cilantro, and sliced garlic.
- Season with kosher salt and pepper. Add in ½ teaspoon Ras El Hanout spice mixture.
- Raise heat and bring to a boil.
- Cook it in simmer for about 20 minutes. Add a little water if needed.
- Combine remaining Ras El Hanout with cumin and paprika.
- Season the fish with kosher salt and pepper and the spice mixture on both sides.
- Add extra virgin olive oil and coat the fish with the spices and the olive oil.
- When ready, add the season fish to the pan, into the saucy chickpea and tomato mixture.
- Add lemon juice and lemon slices. Cook another 10 to 15 minutes over medium-low until the fish is fully cooked and flaky.
- Garnish with fresh cilantro and serve immediately with your favorite crusty bread, grain, or rice.
Ready Reference
Fish is one of the favourites among the Moroccans. They don’t buy frozen fish and discard anything not caught the same day. For them fresh catch is the deal. Morroccans have plenty of calamari, whiting, sardines, sea bass, eel, sole, skate along their 3500 km of coastline in the Atlantic Ocean and the Mediterranean Sea.