Curried Fish Mchuzi Wa Samaki Recipes

Steps:

• Fry onions in vegetable oil until brown.
• Add garlic and curry powder.
• Stirring vigorously, cook for 1 minute on medium heat.
• Add tomatoes, tomato puree, fresh coriander; cook for another minute.
• Add fish, lemon juice, salt, and water.
• Cover and cook on low heat for 15-20 minutes.
• Serve hot with rice.

Steps:

• Carefully trim the tails and fins from the fish and discard them. Make several slashes in the flesh to allow the flavours of the marinade to be well absorbed.
• Mix the garlic, ginger, salt, oil and lime together. Rub this mixture into the slashed flesh and stomach cavity. Cover and set aside for 30 minutes.
• Meanwhile, make the Kupaka Sauce. Place the tomato puree, onion, tomatoes and spices into a food processor and blend to a paste.
• Heat a frying pan over a medium heat and add the paste to the pan. Cook for 2 minutes over a low heat, stirring all the time to stop the mixture sticking and burning.
• Add the chillies and simmer for 10 minutes. If the mixture becomes too dry, add a little of the tamarind paste and coconut cream.
• Remove the mixture from the heat, stir in the remaining tamarind paste and coconut cream and season to taste with salt and freshly ground black pepper.
• Meanwhile, grill the marinated fish over the charcoal barbecue, basting regularly, until cooked through. Serve immediately, with the Kapuka sauce, some plain boiled rice and coconut spinach.