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The Swahili Coast is blessed with sun, seafood and a staple of dry climates: coconuts. Coconut palms grow in poor soil and can take high temperatures and low rainfall. Swahili recipes often call for coconut and spices like curry that were introduced by Omani traders hundreds of years ago.
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For the Sauce
1tsp. olive or vegetable oil
2 medium onions, chopped
2 small green chili peppers (fewer if less spice desired)
1 tsp. garlic, finely chopped
2 tomatoes, peeled and chopped
1 1/2 - 2 cups coconut milk
1 tsp. Indian masala (red or yellow)
1 tsp. curry powder
1 tsp. coriander powder
1/4 tsp. tumeric (optional for extra yellow-curry flavor)
1/2 tsp. ground cumin (optional for extra spice)
Salt
For the Seafood
Any of the following fish will work in this recipe:
2 lbs. white fish; or 1 to 2 lbs. shelled prawns; or 2 lbs. fresh, cleaned squid; or 1 to 2 lbs. fresh, cleaned octopus
If preparing white fish or squid, clean and marinate in lemon, salt and one chopped clove of garlic. Make the sauce by first frying the onion in oil until translucent. Add the chilies and garlic. Stir together until the chili edges begin to wilt. Note: Be careful about which chilies are used. Some very small chilies are wickedly hot, while others are mild. Add the chopped tomato. Cook on high until the color begins to fade (tomato is beginning to caramelize). Then, add coconut milk and spices. Simmer this mixture, stirring occasionally for at least 10 minutes or until it begins to thicken.
For octopus: Prepare in advance by simmering in boiling water with a garlic clove for up to one hour. Octopus can be very tough if not cooked properly. Add the octopus with the coconut milk and simmer the entire mixture until it begins to thicken
For prawns: Continue cooking the sauce and add prawns only a few minutes before serving. Shrimp are done when the flesh turns opaque. Be careful not to over-cook.
For squid: Flash fry separately at high heat for one to two minutes. When done, the squid will become firm and begin to whiten. Add to sauce when ready to serve. Do not over cook, this will turn the squid very chewy.
For white fish: Oil a baking pan, place fillets in pan and pour sauce over. Bake for 10 minutes,(or more depending on thickness of filets), in pre-heated 375 degree oven.
Serve with rice, cooked plantains (fried or boiled) or fresh banana.
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How did this dish taste to you? This is your chance to let other
cooks know! Five stars is the highest score and zero is the lowest.
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Photo credit: Andrea Kuenzig/Das Fotoarchiv
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