Serve hot with kachumbari, lime wedges, and your choice of ugali or coconut rice. Perfect for family meals or weekend gatherings.
Main
1 kg Tafi (Rabbit Fish), cleaned and scored
2 Lemons (large)
4 Tomatoes, diced
2 Onions, sliced
4 cloves Garlic, minced
2 tsp Ginger, grated
2 Green chilies (pilipili), chopped
2 Fresh dhania (coriander)
Spice Mix
2 tbsp Royco mchuzi mix
1 tsp Curry powder
1 tsp Black pepper
Salt to taste
2 tbsp Cooking Oil
1 tbsp Tomato paste
Optional Side
Kachumbari (fresh tomato & onion salad)
Ugali or coconut rice
1
- Preparation (10 mins): • Clean fish thoroughly • Score diagonal cuts on both sides • Squeeze lemon juice over fish • Let marinate for 10 minutes
- Seasoning (5 mins): • Mix royco, curry powder, black pepper, and salt • Rub spice mixture into cuts and cavity • Let stand for 5 minutes
- Cooking (15 mins): • Heat oil in large pan over medium heat • Fry onions until golden brown • Add garlic and ginger, cook for 1 minute • Add tomatoes and tomato paste • Cook sauce until tomatoes soften • Add fish carefully • Cover and cook for 7-8 minutes • Flip once, cook additional 5-6 minutes • Add chopped chilies • Garnish with fresh dhania
CHEF'S TIPS
2
- For crispier skin, ensure fish is pat dry before frying
- Don't move fish too much while cooking
- Best served immediately while hot
- Great with fresh kachumbari and lime wedges
- Store leftovers in fridge for maximum 24 hours
SERVING SUGGESTION
3
Serve hot with kachumbari, lime wedges, and your choice of ugali or coconut rice. Perfect for family meals or weekend gatherings.
Ingredients
Main
1 kg Tafi (Rabbit Fish), cleaned and scored
2 Lemons (large)
4 Tomatoes, diced
2 Onions, sliced
4 cloves Garlic, minced
2 tsp Ginger, grated
2 Green chilies (pilipili), chopped
2 Fresh dhania (coriander)
Spice Mix
2 tbsp Royco mchuzi mix
1 tsp Curry powder
1 tsp Black pepper
Salt to taste
2 tbsp Cooking Oil
1 tbsp Tomato paste
Optional Side
Kachumbari (fresh tomato & onion salad)
Ugali or coconut rice
Directions
1
- Preparation (10 mins): • Clean fish thoroughly • Score diagonal cuts on both sides • Squeeze lemon juice over fish • Let marinate for 10 minutes
- Seasoning (5 mins): • Mix royco, curry powder, black pepper, and salt • Rub spice mixture into cuts and cavity • Let stand for 5 minutes
- Cooking (15 mins): • Heat oil in large pan over medium heat • Fry onions until golden brown • Add garlic and ginger, cook for 1 minute • Add tomatoes and tomato paste • Cook sauce until tomatoes soften • Add fish carefully • Cover and cook for 7-8 minutes • Flip once, cook additional 5-6 minutes • Add chopped chilies • Garnish with fresh dhania
CHEF'S TIPS
2
- For crispier skin, ensure fish is pat dry before frying
- Don't move fish too much while cooking
- Best served immediately while hot
- Great with fresh kachumbari and lime wedges
- Store leftovers in fridge for maximum 24 hours
SERVING SUGGESTION
3
Serve hot with kachumbari, lime wedges, and your choice of ugali or coconut rice. Perfect for family meals or weekend gatherings.