Kenya | Fish & Seafood | Coconut

Mtuzi wa Samaki

(East African fish in coconut milk curry)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
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 1/2 cups
Garam masala or curry powder 2-3 teaspoons
Tamarind paste or lemon juice 1-2 tablespoons
Salt & pepper to taste

METHOD

Basic Steps:  Sear → Sauté → Simmer
  1. 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.
  2. 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.
  3. 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.
  4. Add the fish filets, cover and simmer till fish is cooked through, 5-10 minutes. Serve with rice, boiled potatoes, boiled cassava or chapatti.

VARIATIONS

  • Mtuzi wa Kamba (Shrimp in coconut curry): substitute shrimp for the fish. There is no need to sear the shrimp initially.

NOTES

  • Mtuzi wa samaki is a dish that originated on the tiny island of Zanzibar. It is popular throughout the coastal regions of East Africa.