Kenyan · intermediate
Kenyan Coastal Samaki Wa Kaanga Pan Fried Fish
Pan-fried spice-rubbed fish fillets smothered in a lively Swahili coastal gravy of ripe tomatoes, fresh green chiles, and tangy tamarind paste.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat fish fillets completely dry with paper towels, then rub both sides with ground cumin, turmeric, and salt.
- 02
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat.
- 03
Add fish fillets and cook for 3 to 4 minutes per side until golden brown and flakey; transfer fish to a platter.
- 04
Add remaining tablespoon of oil to the same skillet along with diced red onion and green chiles, sautéing for 3 minutes until softened.
- 05
Stir in chopped tomatoes and tamarind paste, cooking over medium heat for 6 minutes until tomatoes break down into a thick sauce.
- 06
Spoon tangy tamarind gravy over fried fish fillets and garnish generously with fresh chopped cilantro.
A LITTLE KITCHEN KNOW-HOW
Pan Searing Fish Fillets
Cooking seasoned fish in oil over medium-high heat creates a thin crispy outer coat while preserving tenderness inside.
Notes from the kitchen
- Ensure fish fillets are dry before searing so they crisp properly rather than steam in the pan.
- Adjust green chiles according to heat preference; removing seeds lowers spice level while retaining chili flavor.
- Original home-cooking adaptation inspired by Kenyan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
