East African fish in coconut curry (Mtuzi wa samaki)
  • 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
  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.

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

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