Wednesday, March 2, 2011

Fish in Coconut Curry Sauce

We returned from a visit to Kenya recently, and here's an East African dish that we enjoyed immensely while we were there.  It was prepared for us by our hostess, who graciously gave me a copy of her recipe to take home. I didn't waste any time in cooking it up in my own kitchen!


  • 3 Tablespoons oil
  • 2 - 2 1/2 pounds fish filets, cut into serving size pieces (sole, snapper, talapia)
  • 1 onion, chopped or sliced
  • 1 or 2 green bell peppers, chopped
  • 6 cloves garlic, minced
  • 1 1/2 cups coconut milk
  • 3 tomatoes, skinned and chopped
  • 2-3 teaspoons curry powder
  • 2 Tablespoons lemon juice
  • salt and pepper to taste
  1. Heat the oil over medium-high heat in large skillet.  Sear the fish filets on both sides quickly and remove to a plate.  Do not cook through.
  2. Reduce the heat to medium, and add the onions and peppers.  Saute until the onion is semi-transparent. 
  3. Add garlic and saute for 1-2 more minutes.
  4. Add tomatoes, coconut milk, curry powder, lemon juice, salt and pepper.  Bring to a boil; then reduce heat to a simmer.
  5. Add the fish filets. Cover and continue to simmer until fish is cooked through (5-10 minutes). 
  6. Serve on a bed of rice.