Ingredients

Method

For the fish: 
• ½ t salt 
• 3 T vegetable oil 
• 2 lemon, juiced
• 3 garlic cloves, crushed
• 1 whole tilapia fish (cleaned, gutted and scales removed) 
• 1¼ cups vegetable oil 
For the sauce: 
• 1 onion, chopped or sliced 
• 2 red or green peppers, chopped or sliced 
• 1½ t garlic paste 
• 1 T tomato paste or purée 
• 200 g chopped tomatoes 
• 1½ cups coconut milk 
• 2–3 t garam masala or curry powder 
• 1 T tamarind paste or lemon juice
• 1 bunch coriander, chopped 
• salt and pepper, to taste 

Method

Ingredients

1. Place the salt, vegetable oil, lemon juice and crushed garlic in a large mixing bowl and submerge the whole fish in the marinade. Marinate for at least 30 minutes.

2. Heat the oil in a skillet (frying pan) to a high temperature, then reduce the heat, add the fish, and fry gently for 15 minutes, flipping it halfway through, until golden brown.

3. Reduce the heat to medium and add the onion and peppers. Sauté for 2 minutes until the onion is translucent. Add 1 t garlic paste and the tomato paste (purée), and sauté for another 1–2 minutes. Add the tomatoes, coconut milk, garam masala, tamarind paste or lemon juice, and salt and pepper. Bring to a boil, then reduce the heat to low and simmer for 6–8 minutes. Finally, add the chopped coriander.

4. Place the fish on a serving plate covered with the sauce, and serve with ugali and vegetables on the side, if you wish.

Find more fish recipes here

Extracted with permission from The Contemporary African Kitchen by Alexander Smalls and published by Phaidon.

Photographer: Rich Kissi