This Is my malaay qumbe, coconut fish curry. Variations of coconut fish curry can be found all throughout East Africa. This version 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. Thanks to the xawaash, this is one of those dishes that tastes even better the next day.

Source: New York Times January 16, 2026 19:10 UTC