Kemelok Kitchen Recipes
Whether it’s the bold colors, intricate beadwork, or jaw-dropping headpieces, African cultural wedding attire has an irresistible charm that not only celebrates love but also pays homage to heritage.
Weddings are magical no matter where they happen, but African weddings? Oh, those are pure drama, vibrance, and royalty rolled into one. If you think a simple white dress or black tux is the peak of wedding fashion, African brides and grooms would kindly like to introduce you to what we call extra, but make it heritage.
Swahili Coconut Fish Curry (Samaki wa Nazi)
A beloved dish from Kenya’s coastal region. It’s rich, flavorful, and perfect to serve with ugali, rice or chapati.
Ingredients
- 500g fresh fish fillets (snapper or tilapia)
- 1 tsp salt
- 1 tsp turmeric powder
- 2 tbsp lemon juice
- 3 tbsp oil (for shallow frying)
- 2 tbsp oil (coconut oil preferred)
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2 medium tomatoes, finely chopped
- 1 tbsp tomato paste
- 1 tsp turmeric powder
- 1 tsp curry powder
- 1 tsp paprika
- 1-2 fresh green chilies (optional), finely chopped
- 1 can (400ml) coconut milk
- 1/2 cup water or fish stock
- Salt to taste
- Fresh coriander (dhania), chopped, for garnish
Instructions
Prepare the Fish:
- Rub the fish fillets with salt, turmeric, and lemon juice. Let them marinate for 10-15 minutes.
- Heat oil in a frying pan and shallow-fry the fish until golden on both sides. Set aside on paper towels to drain excess oil.
Make the Curry:
- In a medium saucepan, heat 2 tablespoons of oil over medium heat. Add the onions and sauté until soft and golden.
- Add the garlic, ginger, and green chilies (if using), and cook until fragrant (about 1 minute).
- Stir in the tomatoes and tomato paste. Cook until the tomatoes break down into a thick paste.
- Add turmeric, curry powder, and paprika. Stir well to combine and cook for another minute to release the spices’ aroma.
- Pour in the coconut milk and water (or fish stock). Bring to a gentle simmer, stirring occasionally.
- Season with salt to taste. Add any optional vegetables at this stage and cook until tender.
Combine Fish and Curry:
- Gently add the fried fish fillets to the curry. Spoon the sauce over the fish and let it simmer on low heat for 5-7 minutes to allow the flavors to meld.
- Finish with a squeeze of lime juice (optional) and garnish with fresh cilantro.
Serving Suggestions
- Serve hot with steamed white rice, ugali, or chapati.
- Pair with a side of kachumbari (Kenyan tomato and onion salad) for added freshness.
Enjoy your flavorful Swahili Coconut Fish Curry!