How to cook Kenyan Baked Fish - Swahili Style
- 3 fish fillets (about 6 ounces each)
- Ghee or cooking oil
- 3 small green peppers, chopped
- 3 medium tomatoes, chopped
- 1 small onions, chopped
- 3 Kenyan chilies (or substitute red jalapeno), seeds and stems removed, chopped fine
- 6 teaspoons cornstarch
- 2 1/4 cups coconut milk
- 2 1/4 cups fish stock
- 3 teaspoons turmeric powder or mild curry powder
- Salt and pepper
- Juice of 3 limes
- Preheat oven to 350°F.
- Heat a couple of tablespoons of ghee or cooking oil in an ovenproof frying pan over medium heat. Saute the green peppers, tomatoes, onions and chilies until they are just cooked, then lower heat.
- Add the cornstarch, coconut and fish stock, and turmeric.
- Cook slowly until thickened.
- Season to taste with salt and pepper. Place the fish fillets in a large frying pan, cover with the sauce, and sprinkle with the lime juice.
- Bake in the oven for 15 to 20 minutes until the fish is cooked.
- Serve with your favorite rice.
Swahili cooking involves heavy use of local ingredients, such as coconut milk, tomatoes, and chiles, as in this recipe from Kenya (Africa). Tamarind pulp would normally be used as a tangy ingredient to cut the heaviness of coconut milk, but lime is an adequate substitute and is commonly used. As a variation, make the sauce ahead and serve with a grilled whole fish.
This recipe for Kenyan Baked Fish - Swahili Style serves/makes: 3
The Kenyan Baked Fish - Swahili Style recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Various Fish
(more Various Fish
Preparation Method: Baked