Mtuzi Wa Samaki (East African Fish In Coconut Curry) - cooking recipe

Ingredients
    3 tablespoons oil
    2 - 2 1/2 lbs white fish fillets, cut into serving portions
    1 onion, chopped
    1 red bell pepper, chopped
    1 green bell pepper, chopped
    6 garlic cloves, minced
    1 cup tomatoes, seeded and chopped
    1 1/2 cups coconut milk
    2 -3 teaspoons garam masala or 2 -3 teaspoons curry powder
    1 -2 tablespoon tamarind paste or 1 -2 tablespoon lemon juice
Preparation
    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.
    Reduce the heat to medium and add the onions and peppers. Saute until the onion is translucent. Add the garlic and saute 1-2 minutes more.
    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.
    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.
    Variations: Mtuzi wa Kamba (Shrimp in coconut curry): substitute shrimp for the fish. There is no need to sear the shrimp initially.

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