Fihunu Mas

Ingredients

1 whole fish (such as snapper or grouper), cleaned and scaled
2 tablespoons vegetable oil
1 large onion, finely chopped
2-3 cloves garlic, minced
1-2 green chilies, sliced (adjust to taste)
1 tablespoon grated ginger
1 large tomato, chopped
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon chili powder (optional)
1 cup coconut milk
1 tablespoon lemon or lime juice
Salt to taste
Fresh coriander for garnish (optional)

Instructions

Prepare the Fish

Clean and scale the fish if not already done. Make a few shallow cuts on both sides of the fish to allow the flavors to penetrate.

Make the Spice Paste

In a bowl, combine turmeric powder, cumin powder, coriander powder, and chili powder (if using). Add a bit of water to make a thick paste.

Marinate the Fish

Rub the spice paste all over the fish, including inside the cuts and cavity. Let it marinate for at least 30 minutes.

Cook the Fish

Heat vegetable oil in a large pan over medium heat.

Add the chopped onion, minced garlic, and sliced green chilies. Saut√© until the onion is soft and translucent.

Add the grated ginger and chopped tomato. Cook until the tomato is soft and the oil starts to separate.

Add the Fish

Place the marinated fish into the pan. Cook for about 4-5 minutes on each side, or until the fish is cooked through and has a golden-brown crust.

Add Coconut Milk

Pour the coconut milk over the fish. Reduce the heat to low and let it simmer for about 10-15 minutes, or until the fish is fully cooked and the sauce has thickened slightly.

Finish and Garnish

Add lemon or lime juice to the pan. Stir well and adjust the seasoning with salt.

Garnish with fresh coriander if desired.