Mtuzi Wa Samaki East African Fish In Coconut Curry Food
MTUZI WA SAMAKI (EAST AFRICAN FISH IN COCONUT CURRY)
Make and share this Mtuzi Wa Samaki (East African Fish in Coconut Curry) recipe from Food.com.
Provided by evelynathens
Categories African
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
KENYA FISH BAKED WITH TOMATOES AND SPICES (MTUZI WA SAMAKI)
Make and share this Kenya Fish Baked With Tomatoes and Spices (Mtuzi Wa Samaki) recipe from Food.com.
Provided by Olha7397
Categories Halibut
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook and stir onion, garlic and peppers in oil in 10-inch skillet over medium heat until onion is tender.
- Reduce heat; stir in remaining ingredients except fish.
- Cook uncovered over low heat, stirring occasionally, 5 minutes.
- Arrange fish in ungreased oblong baking dish 12 x 7 1/2 x 2 inches.
- Spoon tomato mixture over fish.
- Cook uncovered in 350°F oven until fish flakes easily with fork, 25 to 30 minutes.
- Sprinkle with snipped fresh cilantro if desired.
- New International Cookbook.
Nutrition Facts : Calories 356.5, Fat 12.5, SaturatedFat 1.7, Cholesterol 72.6, Sodium 422.1, Carbohydrate 10, Fiber 2.4, Sugar 5.1, Protein 49
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- Sprinkle fish with 3/4 teaspoon curry powder, 3/8 teaspoon salt, and 1/8 teaspoon black pepper.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fish; cook 4 minutes or until deeply browned on bottom but undercooked on top (fish will finish cooking later in sauce). Remove fish from pan.
- Add onion and bell pepper to pan; sauté 4 minutes or until tender. Add ginger and garlic; sauté 1 minute. Add remaining 3/4 teaspoon curry powder, remaining 3/8 teaspoon salt, remaining 1/8 teaspoon black pepper, tomato, and lemon juice. Reduce heat to medium-low, and cook 10 minutes or until tomato breaks down, stirring occasionally. Mash tomato with a wooden spoon.
- Stir in coconut milk. Return fish along with accumulated juices to pan, browned side up. Reduce heat to low; cover and cook 8 minutes or until fish flakes easily when tested with a fork. Cut fish into 4 equal portions. Spoon sauce into individual, shallow bowls; top each with a piece of fish. Serve with lemon wedges and chopped fresh cilantro, if desired.
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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 ; Recipe. 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.
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