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Mchuzi wa Samaki wa Kitunguu na Tangawizi
A flavorful Tanzanian fish curry featuring tender chunks of white fish simmered in a rich sauce of onions, garlic, ginger, and coconut milk, with a hint of warming spices.
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- 1 lb White fish fillets(such as tilapia, snapper, or cod, cut into 1.5-inch chunks)
- 1 large Lemon(juiced)
- 2 tbsp Vegetable oil
- 1 medium Yellow onion(quartered lengthwise and sliced)
- 6 cloves Garlic(minced)
- 1 inch Ginger(peeled and thinly sliced)
- 3 tbsp Red curry powder
- 14 oz Diced tomatoes(canned, with liquid)
- 2 tbsp Natural peanut butter
- 1 medium Green bell pepper(seeded and diced)
- 1 small Scotch Bonnet chili pepper(seeded and finely chopped (optional, for heat))
- 1.25 cups Coconut milk(full-fat)
- 1 cup Water
- 1 tbsp Fish sauce
- Salt(to taste)
- Black pepper(to taste)
ðšâð³ äœãæ¹
- 1
Season the fish chunks with salt and pepper. Place in a bowl, drizzle with lemon juice, toss to coat, and set aside to marinate while preparing the sauce.
- 2
Heat vegetable oil in a large skillet or pot over medium heat. Add the sliced onion, minced garlic, and curry powder. Sauté until the onions are soft and translucent, and the mixture is fragrant, about 5-7 minutes.
- 3
Add the diced tomatoes (with their liquid), peanut butter, chopped Scotch Bonnet pepper (if using), diced green bell pepper, and sliced ginger to the skillet. Stir well until the peanut butter is fully incorporated into the sauce.
- 4
Pour in the coconut milk and water. Stir to combine, then bring the sauce to a gentle simmer. Cook for about 10 minutes, stirring occasionally, until the sauce has thickened slightly.
- 5
Gently add the marinated fish chunks to the simmering sauce. Stir to ensure the fish is submerged. Raise the heat slightly to return to a gentle simmer. Cook for 8-10 minutes, or until the fish is cooked through and flakes easily.
- 6
Stir in the fish sauce. Taste and adjust seasoning with salt and pepper if needed.
- 7
Serve the Tanzanian Fish Curry hot, traditionally ladled over a generous mound of Ugali.
ð¡ ããã®ã³ã
- âFor a spicier curry, leave the seeds in the Scotch Bonnet pepper or add more chili powder.
- âIf you don't have Scotch Bonnet peppers, a habanero or other hot chili can be substituted.
- âEnsure the peanut butter is well-stirred into the sauce to avoid clumps.
- âThe fish will stop the simmering process when added; ensure the heat is adjusted to maintain a gentle simmer.
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- Add other vegetables like chopped tomatoes or spinach during the last 10 minutes of simmering.
- Serve with steamed rice or naan bread instead of Ugali.