Ingredients
-
3
-
2 - 2 1/2
-
1
-
1
-
1
-
6
-
1
-
1 1/2
-
2 - 3
-
1 - 2
-
-
-
-
-
Directions
Mtuzi Wa Samaki (East African Fish in Coconut Curry), A recipe from Zanzibar , I found this to be a good recipe and I think the original has the potential to be GREAT This is a very sweet dish without the acidity of the tamarind, but the flavors combine beautifully Unfortunately, I did not have coconut milk (or coconut flavored anything to make it), tamarind, or green bell peppers I will list the substitutions I made, but do the coconut milk at your own risk Coconut milk: I blended pineapple tidbits, milk, and evaporated milk Tamarind: molasses and lime juice (lots of lime juice) Green bell pepper: Poblano pepper (This was a GREAT substitution) Oh and my fish was already cooked so I put it in at the end and let the sauce heat it up for 5 minutes or so and it worked well I may modify my rating if I try it again with the proper ingredients Thanks for a good recipe , A recipe from Zanzibar
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Steps
|
1
Done
|
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
Done
|
Reduce the Heat to Medium and Add the Onions and Peppers. Saut Until the Onion Is Translucent. Add the Garlic and Saut 1-2 Minutes More. |
|
3
Done
|
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
Done
|
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
Done
|
Variations: Mtuzi Wa Kamba (shrimp in Coconut Curry): Substitute Shrimp For the Fish. There Is No Need to Sear the Shrimp Initially. |
