Curried Fish Mchuzi Wa Samaki
Dive into the bold, aromatic flavors of East Africa with Curried Fish Mchuzi Wa Samaki, a Tanzanian-inspired fish curry that's guaranteed to elevate your dinner table. Featuring tender chunks of fresh fish fillets gently simmered in a creamy, spice-infused coconut milk sauce, this dish is a vibrant celebration of warm, earthy spices like turmeric, coriander, and cumin. The combination of tomatoes, garlic, and ginger creates a rich, savory base, while a splash of bright citrus juice and fresh cilantro adds a refreshing finish. This one-pot wonder is perfect for pairing with steamed rice or soft chapati, making it a comforting, flavorful meal that’s as easy to prepare as it is delicious. Whether you're a fan of seafood curries or looking to explore the dynamic tastes of Swahili cuisine, this recipe offers a satisfying culinary adventure.
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Recipe Information
Ingredients
- 500 grams fresh fish fillets (e.g., tilapia, cod, or snapper)
- 1 teaspoon salt
- 1 teaspoon ground turmeric
- 3 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 units garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 medium tomatoes, diced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 400 milliliters coconut milk
- 1 cup water or fish stock
- 2 tablespoons fresh cilantro, chopped
- 1 unit lemon or lime, juiced
- 1 unit green chili, sliced (optional)
Instructions
Rinse the fish fillets under cold water and pat them dry with paper towels. Cut them into large chunks and season with salt and turmeric. Set aside to marinate for a few minutes.
Heat the vegetable oil in a large, deep skillet or saucepan over medium heat.
Add the chopped onion to the pan and sauté until golden brown, about 5-7 minutes.
Stir in the garlic and ginger, cooking for 1-2 minutes until fragrant.
Add the diced tomatoes to the skillet and cook until they soften and form a thick sauce, about 5 minutes.
Sprinkle the ground coriander, ground cumin, and paprika over the tomato mixture. Stir well to combine the spices into the sauce.
Pour in the coconut milk and water (or fish stock) and bring to a gentle simmer. Allow the sauce to cook for 5 minutes, stirring occasionally.
Gently add the fish pieces into the simmering sauce, making sure they are submerged. Reduce the heat to low and let the fish cook for about 10 minutes, or until it is cooked through and flakes easily with a fork.
If using, add the sliced green chili for a touch of heat. Adjust salt to taste if necessary.
Stir in the fresh cilantro and squeeze the juice of a lemon or lime over the curry for a bright, fresh finish.
Serve hot with steamed rice or warm chapati and enjoy!
Nutrition Facts
Calories |
1135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2735 mg | 119% | |
| Total Carbohydrate | 74.2 g | 27% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 43.2 g | ||
| Protein | 110.5 g | 221% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 214 mg | 16% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 3423 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
