Best East African Curry Recipes

MTUZI WA SAMAKI (EAST AFRICAN FISH IN COCONUT CURRY)

Steps:

• 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.
• Reduce the heat to medium and add the onions and peppers. Sauté until the onion is translucent. Add the garlic and sauté 1-2 minutes more.
• 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.
• 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.
• Variations: Mtuzi wa Kamba (Shrimp in coconut curry): substitute shrimp for the fish. There is no need to sear the shrimp initially.

EAST AFRICAN CURRY

Steps:

• Melt butter In a 4 quart saucepan.
• Sauté onion.
• Add garlic powder, curry powder, turmeric, salt and chili powder.
• Mix until aroma is released.
• Add 1 cup coconut cream, shrimp, potatoes, and water.
• Simmer until tender, about 20 minutes, covered tightly.
• Add lemon juice and 1 cup coconut cream and simmer until slightly thickened-about 10 minutes.
• Serve with hot rice, and bananas and coconut sauteed in butter and served on the side.

EAST AFRICAN EGGPLANT CURRY WITH CHICKPEAS

Steps:

• Cut eggplant into 3/4 inch dice. In a heavy, wide casserole, heat oil. Add onion and cook over low heat for 7 minutes, until soft. Add next 7 ingredients. Cook, stirring, for 1 minute. Add eggplant and salt, and mix well over low heat until eggplant is coated with spices. Add tomatoes and bring to a boil. Mix tomato paste and water and stir into mixture. Cover and simmer, stirring often, for 20 minutes. Add chickpeas and simmer 10 to 20 minutes more until eggplant is very tender and mixture is thick. Adjust seasoning. Serve over rice.