East African fish in coconut curry

Dry Fry Pork
Irio

Ingredients


  • 3 tablespoons oil
  • Fish fillets
  • Kitute Gold Table Salt
  • Kitute Gold White Pepper
  • 1 Onion
  • 2 Red or green bell peppers
  • Kitute Gold garlic powder
  • 1 cup chopped tomatoes
  • 1 1/2 cups coconut milk — 1 1/2 cups
  • 3 teaspoons Kitute Gold Garam masala or curry powder — 2-3 teaspoons
  • 2 tablespoons Tamarind paste or lemon juice
  •  

Cooking Method


  • Heat the oil over medium-high flame in a large pot.
  • Season the fish with salt and pepper.
  • Sear the fish fillets on both sides - do not cook through.
  • Reduce the heat to medium and add the onions and pepper. Sauté until the onion is translucent.
  • Add the garlic and sauté for 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 for 5-10 minutes until the fish is cooked through.
  • Serve with rice, ugali, boiled potatoes, boiled cassava or chapatti.
  • Note:You can substitute fish with shrimp. (You do not have to sear the shrimp)

Leave a Reply

Your email address will not be published. Required fields are marked *

BUY NOW