Malaay Qumbe (Coconut Fish Curry)

By Ifrah F. Ahmed

Published Sept. 19, 2024

Malaay Qumbe (Coconut Fish Curry)
Armando Rafael for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5(716)
Comments
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Variations of coconut fish curry abound up and down the Swahili Coast, so much so that the dish is often broadly referred to as East African fish curry. Although Somalia has the longest coastline in mainland Africa, seafood is not a prominent part of mainstream Somali cuisine. But you’ll find malaay qumbe in coastal Somali towns. This version of coconut fish curry leans heavily on xawaash, a spice blend that is at the heart of Somali cuisine. The mild heat from the xawaash’s black pepper balances beautifully with the sweet, cooling coconut milk and the acidity from the tomatoes. Serve over plain white rice, or soak up the creamy coconut gravy with a flatbread like muufo. Malaay qumbe would also work well on top of soor for a hearty meal of creamy spiced coconut fish and grits.

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Ingredients

Yield:4 servings
  • 1pound barramundi or other firm white fish (such as halibut or cod), preferably 2 to 3 pieces
  • 1¼teaspoons fine sea salt
  • 2tablespoons olive oil
  • 1large white onion, finely diced
  • 2large roma tomatoes, finely diced
  • ¾cup cilantro leaves
  • 6garlic cloves, minced
  • 4teaspoons xawaash (see Tip)
  • 1(14-ounce) can of unsweetened coconut milk
  • White rice, soor or flatbread (optional), for serving
Ingredient Substitution Guide
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Preparation

  1. Step 1

    Season the fish with ½ teaspoon sea salt; set aside.

  2. Step 2

    In a large pot over medium-high, heat oil until loose and rippling, about 1 minute.

  3. Step 3

    Add the onion and cook, stirring occasionally, until completely soft, about 8 minutes. When the onion is soft, stir in tomatoes and cover. Stir and smash down tomatoes every once in a while until they cook down completely, about 7 minutes.

  4. Step 4

    When the tomatoes have disintegrated, stir in cilantro, garlic, xawaash, the remaining ¾ teaspoon salt, then the coconut milk. Cover and cook for 5 minutes.

  5. Step 5

    Add the fish, making sure it's immersed in the coconut milk. Cover and cook until the fish is tender, white and flaky, about 8 minutes. Take the curry off the burner as soon as the fish is done, so it doesn't overcook.

  6. Step 6

    Serve over rice, soor or accompanied by a flatbread of choice.

Tip
  • To prepare your own xawaash blend, add 8 teaspoons ground cumin, 2 teaspoons ground coriander, 1 teaspoon ground black pepper, ¼ teaspoon ground cloves, ¼ teaspoon ground cinnamon and ¼ teaspoon ground cardamom to a small nonstick pan. Toast over low heat, stirring continuously, for 1 minute or until the spice mix becomes fragrant, then stir in 1 teaspoon ground turmeric. (This makes 4 tablespoons xawaash.)

Ratings

5 out of 5
716 user ratings
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Comments

Coriander

I don't usually make comments, as I typically make recipes as printed, but now--having departed from the recipe and omitted the 8 teaspoons of cumin entirely from the xawaash mixture, I would like to crown my cumin-free rendition of Malaay Qumbe an enormous, self-judged success. (Should I say it went over swimmingly with my friends and family? Does anyone fact-check these claims?) Next time beef for the fish, Yoo-Hoo for coconut milk, and it'll be 5 stars indeed.

Durk

We loved this, and we normally don’t do fish curries. I used tinned tomatoes I had on hand and added a few sliced baby bells (gorgeous colors), used less cumin which I feared would overpower the dish for our tastes (we like fish, and authenticity wasn’t my goal). Sweet potato side, cilantro and lime to garnish, served over brown rice. Spouse says we need to make that again and went back for more. Tastes special, but so easy on a weeknight! I’d serve it to guests.

Durk

PS, That xawaash blend with cumin (I called it cumin in my comments) is a keeper spice blend, thanks! I make my own spice blends to retain freshness in my pantry by cycling through spice staples. I really appreciate such recipes for blends that have been tested and work in NYT recipes. It’s not hard to make them and the flavor is superior (and customizable if necessary to make substitutions or ratio adjustments)

Name

too much cumin! 2tbsp/6tsp is still cumin-heavy without overpowering the minor spices that I missed tasting in the final dish. Also I preferred it with a little chilli, say 1/4tsp flakes (toasted separately to release the flavour), just enough to tone down and balance the natural sugars in coconut milk (otherwise it's not savoury enough).

EllKayCee

I guess I'm in the minority but I didn't like this recipe at all-the flavors didn't come together and it was an unappetizing brownish color-perhaps because of the cumin. It definitely needs an acid of some sort. It was easy to make, though.

Tanya

This lacked some depth of flavor for me, even with the added lime. If I were to make it again I’d add more salt and/or fish sauce and maybe some spice to give it a little more oomph. I also added a red bell pepper and another tomato, which helped build up the sauce.

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