African
African - Seafood Specialties
Tanzanian Fried Kingfish Steaks in Turmeric Gravy
Chef's Menu Description
A prime cut of beef expertly chargrilled over hot coals to tender, juicy perfection, served with house-crafted herb chimichurri or garlic butter.
Ingredients
- • 800g whole fresh sea fish, king prawns, octopus, or fresh crab
- • 3 tbsp cold-pressed olive oil, red palm oil, or butter
- • 2 medium onions, finely sliced or grated
- • 4 garlic cloves and 1 thumb fresh ginger, minced
- • 2 red chillies, scotch bonnets, or peri-peri peppers, minced
- • 2 juicy lemons or limes, juiced
- • 1 tbsp authentic chermoula, xawaash, or peri-peri spice blend
- • 1/4 cup fresh coriander, flat-leaf parsley, or scent leaves
- • 1 tsp sea salt and freshly cracked black pepper
Preparation Steps
1
Phase 1
Clean and score fish or seafood; rub with lemon juice, minced garlic, ginger, regional spices, and sea salt; marinate for 20 minutes.
2
Phase 2
Grill over smoking charcoal embers or sear in hot butter/oil in a heavy skillet until aromatic and blistered.
3
Phase 3
Sauté onions, chillies, and tomatoes with coconut milk or herb broth; simmer for 10 minutes until glossy.
4
Phase 4
Spoon the rich sauce over the seafood, simmering for 3-5 minutes so the delicate meat absorbs the fragrant broth.
5
Phase 5
Garnish with fresh herbs and lemon wedges; serve hot with coconut rice, attieke, or crusty rolls.