103 Malawi – Malawian Chambo

103 Malawi - Malawian Chambo

Malawian Chambo

These three recipes use a lot of spices so double check that you have all of them before starting. It is recommended that you make the chutney a week or two in advance as chutney gets better with age. This chutney is sweet, sour, and smokey and is great on just about any fish. This curry powder has a nice kick to it and is very unique compared to other curry powders I have made. This dish was a real treat when all the parts came together.



4 Tilapia fillets

lemon juice


1 large onion chopped

2 Tablespoons Malawi curry powder (see below)

1 cup water

1 carrot, chopped

1 green pepper, chopped

¼ cup fruit chutney (see below)


1. Clean, salt and sprinkle fillets with lemon juice

2. Roll in flour

3. Heat about 4 tablespoons of oil in a large frying pan and fry the fillets about 4 minutes per side and remove the fillets.

4. In the pan add the chopped onion and fry until translucent (about 5 minutes)

5. Mix in 2 Tablespoons of the Malawi curry spice blend and fry with the onions for about 2 minutes

6. Add the rest of the curry spice blend along with 1½ cups of water stirring so all the spice blend is nicely incorporated into the water.

7. Add in the chopped carrots and green pepper and turn heat to a simmer.

8. simmer until the vegetables are soft about 10 minutes

9. Add in the fruit chutney and stir

10. Place the fillets into the saucepan and make sure they are covered by the gravy.

11. Close the lid and let the fish rest in the sauce for a few minutes.

12. Plate with lots of the sauce

13. Serve with nsima (cornmeal porridge) or rice.

14. Enjoy!



10 dried hot red chiles like peri peri or Thai- seeds removed

3 Tablespoons coriander seeds

1 Tablespoon black peppercorns

3 Tablespoons poppy seeds

2 teaspoons black mustard seeds

1 Tablespoon cumin seeds

1 Tablespoon turmeric

2 teaspoons ground cinnamon

10 whole cloves


1. Place all the ingredients into a spice mill or coffee grinder and grind to a fine powder. Or do it the old way with a mortar and pestle

2. Store in an airtight container

3. Use anytime a curry powder is called for in a recipe for a real treat



4 large fresh peaches

1 cup dried apricots

1 cup raisins

2 large red onions

2½ cups sugar

2 teaspoons chili powder

2 teapoons ground coriander

2 teaspoons salt


1. Soak the dried apricots in boiling water just enough to cover them.

2. Allow them to soak for about an hour until they are plump and re-hydrated.

3. Drain them but reserve the water and chop them into small pieces

4. Peel the peaches and chop them into small chunks

5. dice the onion

6. Place all the ingredients including the reserved water into a saucepan and heat for about 20 minutes until bubbly.

7. Reduce the heat to a simmer for about 1 hour do not cover and stir occasionally

8. When it is ready, allow to cool for about 15 minutes before putting it into an air-tight quart container. Mason Jars, hot and sterilized work well for this.

9. The chutney is best in about two weeks time.

Original recipes found here:




Author: martymadeitproductions

A Home Chef's Journey

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