This is one of Kenya’s favorite dishes. There are conflicting beliefs as to where the recipe originally comes from. Some say it is an original coastal dish while others say that it originated from the Island of Zanzibar. In this blog post I share the ingredients and the recipe. Enjoy!
- 2 fillets tilapia fish, cut into pieces
- Half a cup of coconut milk
- Chopped corriander leaves
- 1 table spoon of tamarind paste mixed with half a cup of boiling water
- 1 table spoon of curry powder
- 2 tomatoes chopped
- Half a tea spoon of turmeric powder
- 1 and half tea spoon of ginger-garlic paste
- 1 chopped medium onion
- 2 table spoons of cooking oil
- 2 cups of rice washed and soaked
- 1 cup of coconut milk (heavy)
- 1 cup of cocounut milk (light)
How to prepare
- In a pot, heat oil and add onions. Stir the onion and cook for about 2 minutes or until they turn golden brown. Add ginger-garlic paste and then stir.
- Add tomatoes, tumeric powder, curry powder and stir. Sesaon with salt and let the mixture cook for about 5 minutes or until the tomatoes soften up.
- Pour tamarind and coconut milk, sprinkle chopped corriander leaves and let the mixure simmer for 4 minutes.
- Place the fish on the curry, cover the pot and let it simmer for about 8 minutes or until the fish is well cooked.
- For the coconut rice, place the rice, heavy coconut milk and light coconut milk. Allow it to come to boil and then reduce the heat. Cover the rice and then let it simmer for 15 minutes.
- Once ready serve the meal.
If you enjoyed this recipe, you can check out the Dagaa in cocounut recipe