Dish of Fish in Coconut Sauce
(click to enlarge)

Fish in Coconut Sauce


Tanzania   -   Samaki wa Nazi
Makes:
Effort:
Sched:
DoAhead:  		 2-1/4#
***
1-1/2 hrs
Note-7		 A very flavorful fish dish that's not difficult to make. It is probably also made in Uganda, where Tilapia or Nile Perch would likely be used.

1-1/4
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Fish Fillets (1)  
-- Marinade
Garlic
Lime Juice
Salt
Pepper, blk
-- Aromatics
Tomatoes, ripe
Tomato Sauce (2)
Onions
Garlic
Ginger Root
-- Seasonings
Curry Powder (3)
Chili Powder (4)
Lime Zest
Salt
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Oil
Coconut Milk (5)
Water
-- Garnish
Cilantro
-- Serve with
Steamed Rice
Prep   -   (45 min)
  1. Cut FISH FILLETS into pieces about 3/4 inch wide, about 1-1/2 inch long, by however thick the fillets are, or as desired.
  2. Crush GARLIC well and chop very fine. Squeeze the LIME JUICE and mix all Marinade items. Gently massage into the Fish. Set aside for 30 minutes, or refrigerate for at least an hour.
  3. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop small.
  4. Mix Tomato Sauce with Tomatoes.
  5. Chop ONIONS fairly fine.
  6. Crush GARLIC and chop fine. Slice GINGER very thin, cut slices into threads and chop the threads fine. Mix.
  7. Grate LIME ZEST and mix all Seasonings items.
  8. Chop CILANTRO small for Garnish.
Run   -   (45 min)
  1. Deep fry or broil Fish Chunks until lightly golden (see Note-6).
  2. In a coverable sauté pan (3-1/2 qt) or similar, heat 2 T Oil. Stir in Onions and fry stirring until they are light golden. Stir in Garlic mix for a minute, followed by Seasonings mix for about 30 seconds.
  3. Stir in Tomato mix and cook covered on moderate heat until Tomatoes are soft.
  4. Stir in Coconut Milk and Water. Bring to a boil, cover and simmer for about 5 minutes.
  5. Stir in Fish. Adjust water if needed. Bring back to a boil, then simmer until fish is cooked, about 5 minutes.
  6. Serve hot, garnished with Cilantro and with plenty of Steamed Jasmine Rice - or prepare for buffet (see Note-7).
NOTES:

  1. Fish Fillets:

      Any light colored fish that holds up well to wet cooking is fine. The photo example was made with Tilapia which is an authentically African Fish widely available in Tanzania and Uganda. I would also consider Golden Pompano, Japanese Amberjack, or Snapper, especially for buffet service where the fish will be kept warm for a long time. For details see our Varieties of Fish page (very large page).

  2. Tomato Sauce:

      The pattern recipe called for 2 cups of chopped tomatoes, but our tomatoes tend to be flavor deficient. I replace some of it with a very simple tomato sauce, which helps the flavor. My favorite is Faraon Spanish Style, in convenient 8 oz cans, but other simple sauces will also work, even Goya Spanish Style if you aren't still boycotting them for enthusiastically promoting Trump on TV.

  3. Curry Powder:

      I use Zanzibar Curry Powder, but Tanzania was under British rule long enough you could use Madras curry powder (Sun and Ship are good brands), or our recipe Madras Curry Powder. They have much milder chili heat than the Zanzibar.

  4. Chili Powder:

      How much and what kind depends on how hot your Curry Powder is, and how tolerant you and your guests are of chili bite, but the chili heat should be at least detectable. I use Zanzibar Curry Powder which is quite hot, so would use a milder Chili Powder than my usual Indian Khandela or Reshampatti. Use your own best judgement for what powder and how much. For details see our Chili Powders & Flake page.

  5. Coconut Milk:

      Use a good quality unsweetened Coconut Milk (the best come from Thailand). If you have to use a partial can, shake up the can before opening it.

  6. Frying / Broiling:

      Frying fish before including in a stew or curry is common in both India and East Africa. The pattern recipe says deep frying is traditional, but in her household broiling is preferred. Do whichever is most convenient for you (the photo example was deep fried). Most African households are not equipped to do broiling, but can do grilling, so I'm pretty sure that's done there.

  7. Do Ahead

      As a dish prepared for a buffet presentation or special occasion, I'd fry or broil the fish a day ahead and refrigerate it. I'd also do the Sauce right up to adding the fish, and refrigerate. As serving time approaches, it will take little time or effort to bring the Sauce to a simmer and stir in the fish. For buffet, I'd also stir the Cilantro at the last moment, then pour it all into a slow cooker set to "keep warm".
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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