With lakes on its western and northern borders, and the sea to the east, Tanzania has a rich inspiration for its fish dishes. This simple treatment of snapper or bream works well.
Recipe from “The African and Middle Eastern Cookbook” by Josephine Bacon and Jenni Fleetwood
Serves 2-3; Preparation time ±2.5hr-overnite; Cooking time ±30 mins
- 1 large snapper or red bream
- 1 lemon
- 3 tbsp vegetable or sunflower oil
- 1 onion, peeled and finely chopped
- 2 garlic cloves, peeled and crushed
- 3 tbsp curry powder
- 400 g chopped tomatoes
- 1 heaped tbsp. smooth peanut butter, preferably unsalted
- ½ green pepper (or capsicum), deseeded and chopped
- 2 slices fresh root ginger, finely chopped
- 1 fresh green chilli, deseeded and finely chopped
- Abt 600 ml fish stock
- 1 tbsp finely chopped fresh coriander
- Salt, to taste
- Ground black pepper, to taste
- Season fish with salt and pepper and squeeze half a lemon over it. Cover and leave in a container in a cool place for at least 2 hours.
- Heat oil in a large pan (or pot) and fry onions and garlic for 5-6 mins.
- Reduce heat, add curry powder.
- Stir in tomatoes and then peanut butter, mixing well.
- Then add green pepper, ginger, chilli and stock. Stir well and simmer gently for 10 mins.
- Cut fish into large pieces and gently lower into sauce.
- Simmer for a further 20 mins or till fish is cooked. Then using a slotted spoon, transfer fish pieces to a plate.
- Stir coriander into sauce and adjust seasoning. If sauce is very thick, add a little stock or water.
- Return fish to sauce, heat through and then serve immediately.
The fish can be fried before adding to sauce, if preferred. Dip in seasoned flour and fry in oil in a pan or a wok for a few mins before adding to sauce.
I used about 450 g salmon fillet; in large pieces submerging in sauce and simmering without stirring for about 5-8 mins, till fish is cooked but still pink. Remove fish from sauce to a warmed plate, stir sauce and serve fish with sauce over it.
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