Kenyan Coconut Fish Curry (Samaki wa Nazi)
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Ingredients
- 600 g tilapia fillets
- 400 ml coconut milk
- 2 red onion
- 3 garlic cloves
- 15 g fresh ginger
- 1.5 tsp curry powder
- 200 g ripe plum tomatoes
- 1 lime
- 2 tbsp vegetable oil
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 720 kcal
- Protein
- 39.5 g
- Carbohydrate
- 70.9 g
- of which sugars
- 8.3 g
- Fat
- 30.4 g
- of which saturates
- 19.2 g
- Fibre
- 4.8 g
- Salt
- 0.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Peel and chop the onion, then fry in the vegetable oil for 8 minutes until softened.
- 3
Stir in the garlic, ginger and curry powder and cook for 2 minutes, then add the chopped tomatoes and cook for 5 minutes.
- 4
Pour in the coconut milk and simmer for 5 minutes.
- 5
Cut the tilapia into large chunks and lower into the sauce. Simmer gently for 8-10 minutes until opaque and cooked through.
- 6
Squeeze over the lime juice and serve with the rice.
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