Mtuzi Wa Samaki (East African Fish in Coconut Curry)

A recipe from Zanzibar.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 3  tablespoons  oil
• 2 -2 1⁄2 lbs  white fish fillets, cut into serving portions
• 1  onion, chopped
• 1  red bell pepper, chopped
• 1  green bell pepper, chopped
• 6  garlic cloves, minced
• 1  cup tomatoes, seeded and chopped
• 1 1⁄2 cups coconut milk
• 2 -3  teaspoons garam masala or 2 -3  teaspoons curry powder
• 1 -2  tablespoon tamarind paste or 1 -2  tablespoon lemon juice

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Variations: Mtuzi wa Kamba (Shrimp in coconut curry): substitute shrimp for the fish. There is no need to sear the shrimp initially.