Samaki wa NaziFish in Coconut Sauce

Name: Samaki wa Nazi (Fish in Coconut Sauce)
Prep time: 18 min
Cook time: 25 min
Total time: 43 min
Yield: 4
Cuisine: Kenya
Ingredients: 800 g Tilapia (cut into equal pieces); 4 g Salt; 1 g Black Pepper; 30 ml Vegetable Oil; 160 g Onion (finely chopped); 240 g Tomato (finely chopped); 15 g Garlic (crushed); 10 g Fresh Ginger (crushed); 3 g Turmeric Powder; 5 g Curry Powder; 400 ml Coconut Milk; 5 g Salt; 2 g Black Pepper; 1 pcs Lime (cut in half)

Tilapia simmered in a tomato and coconut sauce scented with ginger, garlic, and warm spices. This coastal Kenyan-style stew is rich but fresh, and especially good with rice or ugali.

Prep

18m

Cook

25m

Serves

Estimated

Nutrition

Per serving

534kcal

Calories

44g

Protein

35g

Fat

17g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fish

800g
Tilapia (cut into equal pieces)
4g
Salt
1g
Black Pepper

Sauce

30ml
Vegetable Oil
160g
Onion (finely chopped)
240g
Tomato (finely chopped)
15g
Garlic (crushed)
10g
Fresh Ginger (crushed)
3g
Turmeric Powder
5g
Curry Powder
400ml
Coconut Milk
5g
Salt
2g
Black Pepper

Serving

1pcs
Lime (cut in half)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Season the tilapia with the salt and black pepper.
02
Heat the vegetable oil in a wide pan over medium heat. Lightly brown the tilapia, then transfer it to a plate.
03
Add the onion and cook until soft. Stir in the garlic and fresh ginger and cook until fragrant.
04
Add the tomato, turmeric powder, and curry powder and cook until the tomato forms a thick sauce.
05
Pour in the coconut milk and season with the salt and black pepper.
06
Return the tilapia to the pan and simmer gently until it flakes easily and reaches 63°C (145°F).
07
Squeeze over the lime just before serving.

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