Samaki wa Nazi
Grilled Fish in Coconut Sauce
A delicious flavorful grilled fish which is then coated with a rich, thick and creamy tamarind-flavored coconut sauce. This dish is particularly enjoyable with Coconut Rice but can also be had with Maandazi, or Naan and maybe a side of spinach. Once you try this dish, it will definitely count as one of your favorite exotic seafood meals!! YUM!!
Prep Time: 30 mins
Cooking Time: 1 Hour
Serves: 3-4
INGREDIENTS
· 4 tilapia fish fillets
· 2 tablespoons vegetable oil
· 1 onion, finely chopped
· 2 tomatoes, chopped
· 2 cloves garlic, minced
· 1 teaspoon ginger, grated
· 1 cup coconut milk
· 1 teaspoon curry powder
· 1/2 teaspoon paprika
· Salt and pepper to taste
· Fresh cilantro for garnish
METHOD
1. Clean the tilapia fillets and pat them dry with paper towels. Season with salt and pepper on both sides.
2. In a large skillet or frying pan, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and grated ginger to the skillet, and cook for another 1-2 minutes until fragrant.
4. Stir in the chopped tomatoes and cook until they start to soften, about 5 minutes.
5. Add the coconut milk to the skillet and stir to combine with the tomato mixture.
6. Season the sauce with curry powder, paprika, salt, and pepper to taste. Allow the sauce to simmer for 5-7 minutes until it thickens slightly
7. Carefully place the tilapia fillets into the skillet, making sure they are submerged in the sauce.
8. Cover the skillet and let the fish cook for 8-10 minutes, or until cooked through and flaky.
9. Once the fish is cooked, remove the skillet from the heat and garnish with fresh cilantro