Tanzanian Wali wa Nazi na Samaki (Coconut Rice with Fish Curry)

Pat the fish pieces dry and season them with 1/2 teaspoon turmeric powder and 1/4 teaspoon black pepper. Set aside.

Heat the vegetable oil in a large pot or deep skillet over medium heat. Add the chopped onion and cook for 5 minutes until softened and translucent. Add the minced garlic and grated ginger, cooking for 1 minute until fragrant.

Stir in the diced tomatoes, remaining 1/2 teaspoon turmeric powder, and 1/4 teaspoon black pepper. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld.

Pour in the 13.5 ounces of coconut milk and 1/2 cup water. Bring the curry to a gentle simmer, then carefully add the seasoned fish pieces. Reduce heat to low, cover, and cook for 10-12 minutes, or until the fish is cooked through and flakes easily.

While the curry simmers, prepare the coconut rice. In a separate medium saucepan, combine the basmati rice, 1 cup coconut milk, 1 cup water, and 1/2 teaspoon salt. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover tightly, and cook for 15 minutes, or until all the liquid is absorbed and the rice is tender. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

Taste the fish curry and adjust seasoning if needed. Serve the Tanzanian Wali wa Nazi na Samaki hot, garnished with fresh chopped cilantro, alongside the fluffy coconut rice.