Mchuzi wa Samaki

Ingredients

• 700g firm white fish fillets (such as kingfish or snapper), cut into steaks
• Juice of 1 lemon
• 2 tbsp vegetable oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 2 tomatoes, chopped
• 1 green bell pepper, chopped
• 1 tbsp curry powder
• 1/2 tsp ground turmeric
• 1 cup coconut milk
• 1 green chile, slit
• Salt to taste
• Chopped cilantro, for garnish

Before you cook

• Rub the fish steaks with lemon juice and a pinch of salt, then set aside for 10 minutes.
• Chop the onion, tomatoes and bell pepper.
• Mince the garlic and grate the ginger.

Steps

1. Heat the oil in a wide pan over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and ginger and stir for 1 minute.
4. Add the tomatoes and bell pepper and cook until the tomatoes break down, about 6 minutes.
5. Stir in the curry powder and turmeric and cook for 1 minute.
6. Pour in the coconut milk and bring to a gentle simmer.
7. Simmer uncovered for 8 minutes, until the sauce thickens slightly.
8. Lower the fish steaks into the sauce.
9. Add the slit green chile.
10. Cover and simmer for 10 minutes, until the fish is cooked through and flakes easily.
11. Season with salt.
12. Scatter cilantro over the top.
13. Serve hot with steamed rice or ugali.