How to cook Kenyan Red Masala Wahoo Curry
- 2 1/2 pounds wahoo fillets (grouper, shark, swordfish or tuna), cut into 2-inch cubes
- 4 tablespoons lemon juice
- 1 teaspoon black pepper
- 6 tablespoons olive oil
- 1/4 bunch finely chopped fresh cilantro
- 2 tablespoons red curry paste
- 1 large size onion, finely chopped
- 1/2 pound red bell pepper, finely chopped
- 2 dry chili pepper, finely chopped
- 4 cloves garlic, minced
- 7 ounces tomatoes, cut into small pieces
- 1/2 cup water
- 1 cup coconut milk
- 1 tablespoon tamarind paste
- Season the fish fillets with black pepper and sprinkle with lemon juice.
- Heat olive oil in the frying pan and fry the fish pieces for a couple of minutes.
- Remove the fish from the pan and set aside while you prepare masala.
- Fry onion in a pan until soft, add the bell pepper, chili pepper and garlic.
- Cook 5 minutes and add the curry paste with tomatoes. When boiling, pour about 1/2 cup water and cook over a low heat for about 10-15 minutes.
- Add coconut milk and tamarind paste, continue to cook until thickening.
- Deep the fish pieces into the boiling sauce and cook for another 10 minutes.
- Remove the curry fish from the heat and stir in chopped cilantro.
- Let stand for 10 minutes and serve the Kenyan Red Masala Wahoo Curry over steamed or boiled white rice.
The Kenyan Red Masala Wahoo Curry
recipe very easy to cook and so good!
This recipe for Kenyan Red Masala Wahoo Curry serves/makes: 6 servings
The Kenyan Red Masala Wahoo Curry recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Various Fish
(more Various Fish
Preparation Method: Soup/Stew