Kenyan Spiced Fish with Coconut Cream
- 2 tablespoons butter
- 2-3 cloves garlic, finely chopped
- 1 small onion or shallot, sliced
- pinch saffron threads
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 400g firm or flaky white fish, cut into large chunks
- salt and pepper
- 2 tomatoes, peeled and chopped
- 1 cup coconut cream
- lemon juice
Melt the butter in a frying pan and gently fry the garlic, onion, saffron, cumin and turmeric for 5 minutes.
Add the fish, season with salt and pepper and fry lightly on both sides. Lift the fish out onto a warm plate and set aside. Add the tomatoes to the pan and cook for a minute or two, then add the coconut cream and simmer until the sauce is lightly thickened.
Check seasoning, then put the fish back in the sauce for just a few minutes. Add a good squeeze of lemon juice and transfer to a serving bowl. Carry to the table and serve with plain rice, lemon wedges and a green salad or buttered spinach