Curried Fish -(Mchuzi Wa Samaki)
"This came from a KENYA AND TANZANIA web site and is specifically Swahili. They suggest using red snapper. I wonder if catsup could be subbed for the tomato puree? Serve with rice. Posted for ZWT4."
photo by Zurie
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
2
ingredients
- 1 tablespoon vegetable oil
- 2 onions, sliced
- 3 garlic cloves, crushed
- 1 teaspoon curry powder
- 2 tomatoes, sliced
- 1 teaspoon tomato puree
- 1 tablespoon fresh coriander, chopped
- 1 lb fish, filleted
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 1⁄2 cup water
directions
- 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.
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Reviews
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Russ cooked this for our dinner tonight. It seemed to me (watching) to be a simple recipe and was very yummy to eat! He used half a 440g can of tomatoes, three teaspoons of curry powder and tomato paste rather than puree. We catch and eat a lot of fish and I have to say I really enjoyed this one. Aussies, we used leatherjacket fillets and as Russ had cut them to bite-sized, he simmered the sauce for about 15 minutes, then slipped the fish in and cooked for about 3 more minutes. -
I really enjoyed this curried fish dish. I thought it was easy to prepare and had a perfect balance of flavors. I followed all directions and ingredients as posted with the exceptions of using olive oil for vegetable oil, 3-4 tsp of hot curry powder and tomato paste for the "puree." I used red snapper as suggested in the description. I would have this dish again. Thanks for posting. -
I made this for the Africa Curry Challenge for ZWT4. I only used 1 onion and tomato and that was more than enough. I enjoyed this simple tasting dish and may use cayenne to up the heat a little bit. Other than that, a simple tasty fish dish. Thanks!!
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Nice spicy fish....I'll add a little fire to this next time with some cayenne to liven it up. This recipe is really visually appealing, so it would be nice for a dinner party. But it's quick enough for a week night. Thanks for sharing! -
This is a very tasty recipe - I used a Hot Curry and it was wonderful. I made it with cod and cut the recipe in half - A definite do again recipe thanks for posting WiGal
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Tweaks
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MADE FOR ZWT4. Judged as a typical African recipe. We are not talking high cuisine here, and as such this is really typical of the Kenyan, Mozambican and Tanzanian coast! I made this with a firm-fleshed local fish. Even though we are only 2 people eating, and there will be leftovers, I used about 2 lbs of fish. (Fish tends to shrink alarmingly!) Otherwise, I stayed with 2 onions, but doubled the curry powder (I used a very nice Cape Malay -- mild -- curry powder). I also used only 1 Tbsp lemon juice instead of doubling it, and I added some brown sugar to offset the acidity of the tomatoes and lemon juice. For salt, I used a mixture I can't live without: it has sea salt flakes mixed with finely crushed, dried chilli flakes, lime rind and coriander seeds. The recipe made quite a lot of sauce. but that's fine, as that's how it will be made in a Kenyan (etc.) home. The sauce will "stretch" the meal and be used over a cornmeal "porridge". I made basmati rice. I also cooked butternut squash with cinnamon, and sliced fennel bulbs simmered with chicken stock (broth). Plus a mixed salad. Nice mix of tastes! A fish curry should never be so strong as to overpower the delicate fish, and this came out just right. Great, thank you, WiGal!
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin
