Mchuzi Wa Samaki

1. Place a large pan over a medium heat and add 2 tablespoons of vegetable oil. Once hot, add the cumin seeds, coriander seeds, cloves and cinnamon stick, then fry for 2 minutes or until toasted and aromatic.

2. Add the onions with a pinch of salt. Cook for 10 minutes or until softened, stirring throughout.

3. Next add the garlic, ginger and chilli. Cook for a further 2 minutes.

4. Reduce to a low heat then add the garam masala and turmeric. Combine and cook for 5 minutes, stirring constantly to ensure the spices don’t burn. Loosen with a dash of water if required.

5. Add the chopped tomatoes and tomato purée then cook for 5 minutes on a medium heat.

6. Next add the cardamom pods and coconut milk, mixing as you go to ensure that no clumps remain. Cook for 20 minutes, stirring occasionally.

7. Add the chunks of fish and cook for 5 minutes.

8. Finish by cooking the fish fillets. Place a frying pan over a high heat and add the remaining 2 tablespoons of vegetable oil. Pat down the fish with kitchen roll to remove any excess liquid then place in the pan skin side down. If the fillets begins to curl up then they hit the pan, gently press with a spatula for 10 seconds then release. Cook for 5 minutes or until the skin is crisp, then flip and cook for 30 seconds on the other side. Combine the fish fillets with the sauce to complete the dish.

The pan fried element of this dish is not traditional but we have added it to enhance the flavour of the fish. If you want to skip this step, just add the extra fish in at step 7 and cook in the sauce. You can experiment with different types of fish for alternative flavours.