Entree: Tanzania – Lake Victoria Tanzania – Dagaa wa Ziwa (Pan-fried small Lake Victoria fish cooked in a spiced tomato and onion sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1.5 lb (680 g) dagaa (small whole Lake Victoria fish), cleaned
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 3 medium tomatoes, chopped (about 12 oz / 340 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1–2 fresh green chilies, chopped (adjust to taste) (about 10–15 g)
- 1 tsp (5 ml) curry powder
- 1/2 tsp (2.5 ml) ground turmeric
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/3 cup (80 ml) water
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 cup fresh cilantro, chopped (about 15 g)

Instructions

1. Prepare the fish: rinse dagaa and pat dry. Season lightly with 1/2 tsp (2.5 g) salt and pepper. Heat 2 tbsp (30 ml) oil in a wide skillet over medium-high heat and fry the fish in batches until golden and just crisp, about 2–3 minutes per side; transfer to a plate.
2. Make the sauce: reduce heat to medium, add remaining 1 tbsp (15 ml) oil to the skillet, sauté sliced onion until soft and translucent about 5–7 minutes. Add minced garlic, ginger, and green chilies and cook 1–2 minutes until fragrant.
3. Spice and tomato: stir in curry powder and turmeric, cook 30 seconds, then add chopped tomatoes, remaining 1/2 tsp (2.5 g) salt, and 1/3 cup (80 ml) water. Simmer until tomatoes break down and form a saucy consistency, about 8–10 minutes.
4. Finish with fish: return the fried dagaa to the skillet, spoon sauce over the fish, cover and simmer gently 6–8 minutes to allow flavors to meld and fish to cook through.
5. Finish and serve: stir in lemon juice and chopped cilantro, adjust seasoning, and serve hot with ugali, rice, or a simple starch as customary.