1 Tbsp Tamarind mixed with ¼ cup of water -Tamarind Paste
For Fish:Fry the chopped onions, with the garlic, ginger, tomatoes, turmeric powder, coriander-cumin powder as well as the salt. Let it cook for 10 minutes
Add the tamarind paste and coconut milk to the cooked paste and let it cook for 10 minutes as you mix it.
Add the Tilapia fillets to the cooked paste and let it cook for 7-8 minutes. Afterwards, garnish with coriander.
For Ugali:Bring the water to boil in a pot/sufuria. Add 1/2 cup maize meal to the boiling water. Adding a little bit of the meal to the water ensures that the water starts to roar which makes the perfect ugali. Stir using a wooden spatula and try to break any lumps apart.
Add the remaining flour and get stirring. Using the spatula, smoothen out any lumps that may have formed. If the ugali is not hard enough, add more flour. Lower the heat and keep working the ugali against the sides of the pot, getting rid of any lumps and also making sure it is evenly cooked.
Once cooked, mould it using the spatula and serve with the coconut fish curry