Mtuzi Wa Samaki (East African Fish in Coconut Curry) |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A recipe from Zanzibar. Ingredients:
3 tablespoons oil |
2 -2 1/2 lbs white fish fillets, cut into serving portions |
1 onion, chopped |
1 red bell pepper, chopped |
1 green bell pepper, chopped |
6 garlic cloves, minced |
1 cup tomato, seeded and chopped |
1 1/2 cups coconut milk |
2 -3 teaspoons garam masala or 2 -3 teaspoons curry powder |
1 -2 tablespoon tamarind paste or 1 -2 tablespoon lemon juice |
Directions:
1. Heat the oil over medium-high flame in a large skillet or pot. Season the fish with salt and pepper. Sear the fish fillets on both sides and remove to a plate. Do not cook through.
2. Reduce the heat to medium and add the onions and peppers. Sauté until the onion is translucent. Add the garlic and sauté 1-2 minutes more.
3. Add the tomatoes, coconut milk, garam masala or curry powder, tamarind paste or lemon juice, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 6-8 minutes.
4. Add the fish fillets, cover and continue to simmer until the fish is cooked through, 5-10 minutes. Serve with rice, ugali, boiled potatoes, boiled cassava or chapatti.
5. Variations: Mtuzi wa Kamba (Shrimp in coconut curry): substitute shrimp for the fish. There is no need to sear the shrimp initially.
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