Fish In Coconut Curry Mtuzi Wa Samaki Recipes

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MTUZI WA SAMAKI (EAST AFRICAN FISH IN COCONUT CURRY)



Mtuzi Wa Samaki (East African Fish in Coconut Curry) image

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

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

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.

FISH IN COCONUT CURRY (MTUZI WA SAMAKI)



FISH IN COCONUT CURRY (MTUZI WA SAMAKI) image

Categories     Fish

Yield 4

Number Of Ingredients 14

1 (1 1/4-pound) skinless halibut or other firm white fish fillet
1 1/2 teaspoons Madras curry powder, divided
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil
1 cup finely chopped onion $
1 cup finely chopped red bell pepper $
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
2 3/4 cups chopped tomato (2 large)
2 tablespoons fresh lemon juice
3/4 cup light coconut milk
4 lemon wedges
Chopped fresh cilantro (optional)

Steps:

  • Preparation 1. Sprinkle fish with 3/4 teaspoon curry powder, 3/8 teaspoon salt, and 1/8 teaspoon black pepper. 2. 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. 3. 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. 4. 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. Calories 265 Fat 10.1 g Satfat 3 g Monofat 3 g Polyfat 1.6 g Protein 28.9 g Carbohydrate 15 g Fiber 3.3 g Cholesterol 70 mg Iron 1.3 mg Sodium 549 mg Calcium 51 mg

KENYA FISH BAKED WITH TOMATOES AND SPICES (MTUZI WA SAMAKI)



Kenya Fish Baked With Tomatoes and Spices (Mtuzi Wa Samaki) image

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

1 large onion, sliced
2 garlic cloves, chopped
2 jalapeno peppers
2 tablespoons vegetable oil
1 (16 ounce) can whole tomatoes, drained and chopped
2 tablespoons vinegar
1 1/4 teaspoons ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon salt
4 (1/2 lb) halibut steaks, 1 inch thick (about 2 pounds)

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.
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