Inspiration & History

Zanzibar, known as the ‘Spice Island,’ has a long history of blending African, Indian, and Arabic influences in its cuisine. This dish reimagines the traditional Swahili fish by coating it in a golden cashew crust and finishing it with a clove-tamarind glaze.

The delicate, flaky fish is enhanced by a crunchy, nutty crust. The sweet, tangy, and slightly smoky tamarind glaze is punctuated with warm cloves and cardamom, creating a complex yet balanced flavour.

cooking with cashew nuts

Ingredients

Cashew Crust

  • ½ cup crushed Tanzanian cashews
  • ½ cup panko breadcrumbs
  • 1 tsp smoked paprika
  • ½ tsp salt
  • 1 egg (for binding)

Fish

  • 2 fillets of red snapper or tilapia
  • 2 tbsp olive oil

Clove-Tamarind Glaze

  • 2 tbsp tamarind paste
  • 1 tbsp honey
  • ½ tsp ground cloves
  • ½ tsp ground cardamom
  • 1 tbsp butter
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cashew coated fish

Instructions

Prepare the Cashew Crust:

  1. Mix crushed cashews, breadcrumbs, paprika, and salt.
  2. Dip the fish fillets in beaten egg, then coat in the cashew mixture.

Cook the Fish:

  1. Heat olive oil in a pan and sear the fish for 3 minutes per side until golden and crisp.

Make the Glaze:

  1. In a saucepan, heat tamarind paste, honey, cloves, cardamom, and butter until glossy.

Serve:

Drizzle the warm glaze over the cashew-crusted fish.

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Reviews

  • A Coastal Tanzanian Delight with a Gourmet Touch!

    This dish took me straight to the warm, spice-filled air of Zanzibar! The cashew crust added a beautiful crunch to the tender, flaky fish, and the tamarind glaze was a revelation—sweet, tangy, and deeply aromatic with cloves and cardamom. Every bite was perfectly balanced, with the nuts enhancing the richness of the fish and the glaze providing a mouthwatering contrast. If you love Swahili cuisine, this is a must-try!
    — Jamila R., York

  • An Exquisite Play of Textures and Flavours!

    As a seafood enthusiast, I was blown away by the layers of flavor in this dish. The cashew crust gave the fish a fantastic crunch, while the glaze was both sweet and slightly smoky, thanks to the tamarind and cloves. The combination is genius—it’s like taking a bite of Zanzibar’s spice markets and ocean breeze in one dish! Truly a work of art. — Anthony W., Manchester

  • Restaurant-Worthy Tanzanian Cuisine at Home!

    The Zanzibar-Style Cashew Crusted Fish is an absolute showstopper. The rich, nutty crust locks in the moisture of the fish, keeping it tender, and the tamarind glaze brings an incredible depth of flavour that lingers on the palate. The hint of cloves adds a unique warmth, making this dish feel like a celebration of Tanzanian heritage. It’s a perfect fusion of texture and taste—something I’d expect from a high-end restaurant!
    — Charlotte M., Edinburgh