Saturday, June 21, 2008

Mtuzi wa Samaki (East African fish in coconut milk curry)

Yield: 4-6 servings.

  • Oil 3 Tbsp
  • Fish filets cut into serving portions 2 to 2 1/2 pounds
  • Salt & pepper to season
  • Onion chopped or sliced 1 each
  • Bell peppers, red or green chopped or sliced 2 each
  • Garlic minced 6-8 cloves
  • Tomatoes seeded, chopped 1 cup
  • Coconut milk 1/2 cups
  • Garam masala or curry powder 2-3 teaspoons
  • Tamarind paste or lemon juice 1-2 tablespoons
  • Salt & pepper to taste
  • Heat the oil over medium-high flame in a large skillet or pot. Sear the fish fillets on both sides and remove to a separate plate. Do not cook through.
  • Reduce the heat to medium and add the onions and peppers. Sauté until onion is translucent. Add the garlic and sauté 1-2 minutes more.
  • Add the tomatoes and bring to a boil. Add the rest of the ingredients, bring to a boil and reduce heat to a simmer. Season to taste with salt and pepper.
  • Add the fish filets, cover and simmer till fish is cooked through, 5-10 minutes. Serve with rice, boiled potatoes, boiled cassava or chapatti.

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