Fish In Coconut Curry (Mtuzi Wa Samaki) Recipe

Name: Fish In Coconut Curry (Mtuzi Wa Samaki)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1 1/4-pound) skinless halibut or other firm white fish fillet; 1 1/2 teaspoons Madras curry powder, divided; 3/4 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper, divided; 1 tablespoon canola oil; 1 cup finely chopped onion; 1 cup finely chopped red bell pepper; 2 teaspoons minced peeled fresh ginger; 3 garlic cloves, minced; 2 3/4 cups chopped tomato (2 large); 2 tablespoons fresh lemon juice; 3/4 cup light coconut milk; 4 lemon wedges; Chopped fresh cilantro (optional)

Servings: persons

1 (1 1/4-pound) skinless halibut or other firm white fish fillet
1 1/2 teaspoons Madras curry powder, divided
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 tablespoon canola oil
1 cup finely chopped onion
1 cup finely chopped red bell pepper
2 teaspoons minced peeled fresh ginger
3 garlic cloves, minced
2 3/4 cups chopped tomato (2 large)
2 tablespoons fresh lemon juice
3/4 cup light coconut milk
4 lemon wedges
Chopped fresh cilantro (optional)

1
Sprinkle fish with 3/4 teaspoon curry powder, 3/8 teaspoon salt, and 1/8 teaspoon black pepper.
2
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fish; cook 4 minutes or until deeply browned on bottom but undercooked on top (fish will finish cooking later in sauce). Remove fish from pan.
3
Add onion and bell pepper to pan; saute 4 minutes or until tender. Add ginger and garlic; saute 1 minute. Add remaining 3/4 teaspoon curry powder, remaining 3/8 teaspoon salt, remaining 1/8 teaspoon black pepper, tomato, and lemon juice. Reduce heat to medium-low, and cook 10 minutes or until tomato breaks down, stirring occasionally. Mash tomato with a wooden spoon.
4
Stir in coconut milk. Return fish along with accumulated juices to pan, browned side up. Reduce heat to low; cover and cook 8 minutes or until fish flakes easily when tested with a fork. Cut fish into 4 equal portions. Spoon sauce into individual, shallow bowls; top each with a piece of fish. Serve with lemon wedges and chopped fresh cilantro, if desired.
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278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (1 1/4-pound) skinless halibut or other firm white fish fillet, 1 1/2 teaspoons Madras curry powder, divided, 3/4 teaspoon salt, divided, 1/4 teaspoon freshly ground black pepper, divided, and more.

Yes, Fish In Coconut Curry (Mtuzi Wa Samaki) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish In Coconut Curry (Mtuzi Wa Samaki)

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