Ingredients for 4 servings:
1. 3 tablespoons oil
2. 2 -2 1/2 lbs white fish fillets, cut into serving portions
3. 1 onion, chopped
4. 1 red bell pepper, chopped
5. 1 green bell pepper, chopped
6. 6 garlic cloves, minced
7. 1 cup tomatoes, seeded and chopped
8. 1 1/2 cups coconut milk
9. 2 -3 teaspoons garam masala or 2 -3 teaspoons curry powder
10. 1 -2 tablespoon tamarind paste or 1 -2 tablespoon lemon juice

Directions:
1. Heat the oil over medium-high flame in a large skillet or pot. Season the fish with salt and pepper. Sear the fish fillets on both sides and remove to a plate. Do not cook through.
2. Reduce the heat to medium and add the onions and peppers. Sauté until the onion is translucent. Add the garlic and sauté 1-2 minutes more.
3. Add the tomatoes, coconut milk, garam masala or curry powder, tamarind paste or lemon juice, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 6-8 minutes.
4. Add the fish fillets, cover and continue to simmer until the fish is cooked through, 5-10 minutes. Serve with rice, ugali, boiled potatoes, boiled cassava or chapatti.
5. Variations: Mtuzi wa Kamba (Shrimp in coconut curry): substitute shrimp for the fish. There is no need to sear the shrimp initially.

Enjoy your meal!