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East African fish in coconut curry (Mtuzi wa samaki)
Ingredients
  • 3 tablespoons oil
  • Fish fillets
  • Tropical Heat Table Salt
  • Tropical Heat White Pepper
  • 1 Onion
  • 2 Red or green bell peppers
  • Tropical Heat garlic powder
  • 1 cup chopped tomatoes
  • 1 1/2 cups coconut milk — 1 1/2 cups
  • 3 teaspoons Tropical Heat Garam masala or curry powder — 2-3 teaspoons
  • 2 tablespoons Tamarind paste or lemon juice
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Method
  1. Heat the oil over medium-high flame in a large pot.
  2.  Season the fish with salt and pepper.
  3. Sear the fish fillets on both sides - do not cook through.
  4. Reduce the heat to medium and add the onions and pepper. Sauté until the onion is translucent.
  5. Add the garlic and sauté for 1-2 minutes more.
  6.  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.
  7. Add the fish fillets, cover and continue to simmer for 5-10 minutes until the fish is cooked through.
  8. Serve with rice, ugali, boiled potatoes, boiled cassava or chapatti.
    Note:

You can substitute fish with shrimp. (You do not have to sear the shrimp)

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