Mtuzi Wa Samaki (East African Fish In Coconut Curry)

• 3 tablespoons oil
• 2 - 2 1/2 lbs white fish fillets, cut into serving portions
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 6 garlic cloves, minced
• 1 cup tomatoes, seeded and chopped
• 1 1/2 cups coconut milk
• 2 -3 teaspoons garam masala or 2 -3 teaspoons curry powder
• 1 -2 tablespoon tamarind paste or 1 -2 tablespoon lemon juice

1. Heat the oil over medium-high flame in a large skillet or pot. Season the fish with salt and pepper. Sear the fish fillets on both sides 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 translucent. Add the garlic and saute 1-2 minutes more.
3. Add the tomatoes, coconut milk, garam masala or curry powder, tamarind paste or lemon juice, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 6-8 minutes.
4. Add the fish fillets, cover and continue to simmer until the fish is cooked through, 5-10 minutes. Serve with rice, ugali, boiled potatoes, boiled cassava or chapatti.
5. Variations: Mtuzi wa Kamba (Shrimp in coconut curry): substitute shrimp for the fish. There is no need to sear the shrimp initially.

oil, white fish, onion, red bell pepper, green bell pepper, garlic, tomatoes, coconut milk, garam masala, tamarind paste

Taken from www.food.com/recipe/mtuzi-wa-samaki-east-african-fish-in-coconut-curry-456504 (may not work)