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Coconut Fish

Mtuzi Wa Samaki

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Also know as Mtuzi wa samaki, this is a lovely Indian-style curry coconut fish recipe that originated on the island of Zanzibar, and has become popular in East African cooking along the coastal regions.

Ingredients

3 tablespoons oil
2 1/2 pounds serving size portions of fish filets
salt and pepper to taste
1 chopped onion
6 - 8 cloves minced garlic
1 cup chopped and seeded tomatoes
1 1/2 cups coconut milk
2 - 3 teaspoons curry powder
1-2 tablespoons tamarind paste or lemon juice

Method

Heat oil in large skillet or pot.
Season fillets with salt and pepper and sear in hot pan on both sides. Don't cook completely at this stage.
Reduce pan to medium heat and add the onions and peppers. Saute until the onions are clear. Add the garlic and saute a futher 2 minutes.
Add the tomatoes, coconut milk, curry powder, tamarind paste (or lemon juice), salt and pepper. Bring to a boil, then reduce heat and simmer for 6 - 8 minutes.
Add the fish fillets, cover and simmer until the fish is cooked through, about 5 - 10 minutes more.

Serving Suggestions

Serve with rice, ugali, boiled potatoes, boiled cassava or chapati. This amount serves 4 - 6 people.

Variation

For a nice variation of this East African fish recipe, you can substitute shrimp for the fish. Do not sear it first, as for the fish fillets. The shrimp version is known as Mtuzi wa Kamba.

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