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(East African fish in coconut curry)

Mtuzi wa samaki is a tasty fish curry dish that originated on the tiny island of Zanzibar. The use of Indian-style curry is indicative of Zanzibar's history as a crossroads of trade. Over time, mtuzi wa samaki has become popular throughout the coastal region of East Africa.

4 to 6 servings
Ingredients

    Oil -- 3 tablespoons
    Fish filets, cut into serving portions -- 2 to 2 1/2 pounds
    Salt and pepper -- to taste
    Onion, chopped or sliced -- 1
    Red or green bell peppers, chopped or sliced -- 2
    Garlic, minced -- 6-8 cloves
    Tomatoes, seeded and chopped -- 1 cup
    Coconut milk -- 1 1/2 cups
    Garam masala or curry powder -- 2-3 teaspoons
    Tamarind paste or lemon juice -- 1-2 tablespoons
    Salt and pepper -- to taste

Method

    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.