Mtuzi wa Samaki

While traveling through Africa, one must eat, mustn't one? Calvin and I searched the internet today for recipe ideas. He wanted to experience foods from two different African countries, Kenya and Egypt. We started with Kenya, because as far as our travels go we haven't made it to Egypt yet.

Calvin made our Kenyan selection, Mtuzi wa Samaki, a curried fish dish that originated in Zanzibar before becoming popular throughout the east African coast countries. It turned out to be somewhat bland, but enjoyable. 

Mtuzi wa Samaki
Yield: 4 to 6 servings

Ingredients:
  ● Oil -- 1 tablespoon
  ● 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
  ● Rice, ugali, potatoes, or chapatti

Directions:
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.

2. 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.

3. 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. 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.