Samaki Wa Nazi Coconut Fish Curry 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:

• Clean and wash rice.
• Bring the coconut milk and water to a boil.
• When boiling, pour in the rice.
• Add salt.
• Leave to cook on medium heat.
• When nearly dry, cover well.
• Turn down the heat and leave to cook for 10 minutes.
• (If you have a rice cooker, put all of the ingredients in the rice cooker and turn it on.).
• Watch it to make sure it does not burn, adding more water if needed to keep it from burning.

Steps:

• Heat the oil over medium-high flame in a large skillet or pot. Season the fish with salt and pepper. Sear the fish fillets on both sides and remove to a plate. Do not cook through.
• Reduce the heat to medium and add the onions and peppers. Sauté until the onion is translucent. Add the garlic and sauté 1-2 minutes more.
• 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.
• Add the fish fillets, cover and continue to simmer until the fish is cooked through, 5-10 minutes. Serve with rice, ugali, 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.