Swahili Fish With Coconut Rice (Mtuzi wa Samaki)
There’s always a confusion on where the Swahili Fish with Coconut Rice originally comes from, Kenya or Zanzibar Island? Wherever it originates from, we Kenyans surely love this dish!
2 tbsp oil
1 medium onion, chopped
1 1/2 tsp ginger-garlic paste
1/2 tsp turmeric powder
2 tomatoes, chopped
1 tbsp curry powder
1 tbsp tamarind paste mixed in 1/2 cup boiling water
1/2 cup coconut milk
Coriander leaves, chopped
2 fillets tilapia fish, cut into 8 pieces
For the coconut rice:
1 cup Daawat Parboiled Rice, washed & soaked
1 cup heavy coconut milk
1 cup light coconut milk
Heat oil in a pot and stir in the onion. Cook for 1-2 minutes or until golden brown. Add ginger-garlic paste and stir briefly.
Add the tomatoes, turmeric powder and curry powder and stir. Season with salt and let cook for 4-5 minutes or until the tomatoes soften up.
Pour in tamarind and coconut milk, sprinkle some chopped coriander leaves and let simmer for 3-4 minutes.
Place the tilapia fish onto the curry, cover the pot with a lid and let simmer for 6-8 minutes or until the fish has cooked.
For the coconut rice: In a pot add parboiled rice, heavy coconut milk and light coconut milk. Let it come to a boil and then reduce the flame, cover with a lid and let simmer for 12-15 minutes.
Serve the swahili fish with the creamy coconut rice in the shell of a used coconut.