4 - 6
How to cook Giriama Fish Curry
- 4 sea bass fillets, about 1/2 pound each
- 6 cloves garlic, chopped
- 1 green onion, chopped
- 1 teaspoon saffron threads
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 4 tablespoons butter
- Salt and freshly ground black pepper
- 4 tomatoes, chopped
- 3 cups coconut milk
- In a large skillet, stir-fry the garlic, onion, safron, cumin, and turmeric in the butter for about 5 minutes.
- Stir in the sea bass fillets and season with salt and pepper.
- Cook for 10 to 15 minutes.
- Add the tomatoes and cook for 10 minutes.
- Stir in the coconut milk and simmer slowly for 15 to 20 minutes, or until the sauce reduces to a creamy texture.
- Serve immediately.
The Giriama Fish Curry recipe very easy to prepare and so good!
The Kenyan name for this recipe is Giriama Gourmet
Giriama (pronounced ghe-ree-yah-mah) is a Kenyan coastal fish dish named after the Giriama people of Mijikenda.
To serve, the traditional Kenyan recipe calls for a glowing piece of charcoal to be added before serving, as it is thought to put extra flavor and "real" fire into the sauce. However, only a professional should use charcoal; it is not recommended for the average kitchen! It can be dangerous and also leaves small flakes of charcoal in the sauce.
This recipe for Giriama Fish Curry serves/makes: 4 - 6
The Giriama Fish Curry (Giriama Gourmet) recipe is adopted from A Taste of Africa by Dorinda Hafner 2002.
Main Ingredient: Bass
Preparation Method: Poached/Simmered