Swahili Kenyan lunch | Coconut rice, coconut spinach curry & fried ...

Indulge in the vibrant flavors of Swahili cuisine with this traditional Kenyan lunch. Featuring aromatic coconut rice, a rich coconut spinach curry, and crispy fried fish, this meal is a delightful journey to the coastal kitchens of East Africa. Perfect for a leisurely weekend lunch, this recipe brings together the essence of coconut and the savory goodness of spices in every bite.

Ingredients

🫒 3-4 tablespoons cooking oil
🧅 1 onion, sliced
🧄 1 teaspoon garlic paste
🍅 3 large tomatoes, blended
🍅 1 tablespoon tomato paste
🧂 1 teaspoon salt
🍛 1 teaspoon curry powder
🌿 1 teaspoon Royco powder
🌕 1/2 teaspoon turmeric powder
🧄 1/2 piece Maggi cube
🍋 2 tablespoons lime juice
🥥 1 cup thick coconut milk
🥬 1 bunch spinach

🐟 Fish pieces (any preferred type)
🧂 1 teaspoon salt
🐟 1 teaspoon Fish Salted Powder
🌶️ 1 tablespoon crushed green chilies
🍋 1-2 tablespoons lemon juice
🧄 2 tablespoons garlic paste

🥥 1 glass thick coconut milk
🍚 1 glass Basmati rice, washed
🧂 1/2 teaspoon salt
💧 1/2 glass water
🫒 1-2 tablespoons cooking oil

Instructions

1- Prepare the Spinach Curry:

Thoroughly wash the spinach, remove stems, and finely chop the leaves.

2- Cook the Vegetables and Spices:

Heat cooking oil in a medium non-stick pot over medium heat.
Add the sliced onion and cook until golden brown.

3- Combine with Tomatoes:

Stir in garlic paste, mixing well.
Pour in blended tomatoes and tomato paste. Mix thoroughly and let cook for 2-3 minutes.

4- Season the Curry:

Season with salt, curry powder, Royco powder, turmeric powder, and Maggi cube. Mix and cook for another 3-5 minutes.
Add lime juice and mix.

5- Finish the Curry:

Incorporate the chopped spinach, stirring well. Cook for 3-5 minutes until slightly wilted.
Pour in coconut milk and mix. Cook for an additional 2-3 minutes. Serve warm in a small bowl.

6- Prepare the Fish:

Clean and wash the fish pieces. Make shallow cuts on each piece.
Season with salt, Fish Salted Powder, garlic paste, crushed green chilies, and lemon juice.

7- Marinate the Fish:

Mix well to ensure even coating. Cover with plastic wrap and refrigerate for 1-2 hours.

8- Cook the Fish:

Heat oil in frying pan over medium heat.
Fry the fish pieces until golden brown on both sides and cooked through.
Drain the fish and place it on a serving plate.

9- Prepare the Coconut Rice:

In a small pot, combine coconut milk and water. Add salt and mix well.
Cover and bring to a boil over medium-high heat.

10- Cook the Rice:

Add washed Basmati rice, mixing gently.
Cook until most of the liquid is absorbed.
Drizzle cooking oil over the rice, cover the pot, and cook on low heat for an additional 5-10 minutes until the rice is fluffy. Serve on a plate.

Prep Time: 20-25 minutes
Cook Time: 30-45 minutes
Total Time: Approximately 1-2 hours (including fish marination)
Servings: 4-6
Equipment: Cutting Board (Wooden), Knife: Thunberg (Black handled), Medium Non-stick Pot/Wok, Wooden Spoon/Spatula, Blender, Small Pot (Stainless steel, “7 US-CUPS” measurement visible inside), Frying Pan (Silver, with one handle), Slotted Spoon/Spatula (Green and black), Red Spatula, Plastic Film: Fresh Food Catering Film, Serving Plate (White, round) and Bowl (White, small)