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Mchuzi wa Samaki wa Nazi
Tanzanian Coconut Fish Curry
A fragrant and mildly spiced fish curry made with coconut milk, tomatoes, and aromatic spices. This dish showcases the coastal influences on Tanzanian cuisine and is typically served with ugali or rice.
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- 500 g White fish fillets(such as cod, snapper, or tilapia, cut into 1.5-inch chunks)
- 2 tbsp Lemon juice
- 2 tbsp Vegetable oil
- 1 medium Yellow onion(quartered lengthwise and sliced)
- 4 cloves Garlic(minced)
- 3 tbsp Curry powder
- 0.5 tsp Chili powder(adjust to taste)
- 1 tsp Ground turmeric
- 1 can (14.5 oz) Diced tomatoes(with liquid)
- 2 tbsp Natural peanut butter
- 1 medium Green bell pepper(seeded and diced)
- 1 inch piece Fresh ginger(peeled and thinly sliced)
- 1.25 cups Coconut milk
- 1 cup Water
- 1 tsp Salt(or to taste)
- 0.25 cup Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Season fish chunks with salt and pepper. Place in a bowl, drizzle with lemon juice, and toss to marinate while preparing the curry base.
- 2
Heat vegetable oil in a large skillet or pot over medium heat. Add sliced onions, minced garlic, curry powder, chili powder, and turmeric. Sauté for about 5-7 minutes until onions are softened and fragrant.
- 3
Stir in the diced tomatoes (with their liquid), peanut butter, diced green bell pepper, and sliced ginger. Cook, stirring, until the peanut butter is well incorporated into the sauce.
- 4
Pour in the coconut milk and water. Bring the sauce to a gentle simmer and cook for about 10 minutes, allowing it to thicken slightly.
- 5
Gently add the marinated fish chunks to the simmering sauce. Stir carefully to submerge the fish. Reduce heat to medium-low, cover, and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily.
- 6
Taste and adjust seasoning with salt if needed. Garnish with fresh cilantro and serve hot with ugali or rice.
ð¡ ããã®ã³ã
- âUse a firm white fish that holds its shape well during cooking.
- âDo not overcook the fish, as it can become dry.
- âFor a spicier curry, add more chili powder or a finely chopped Scotch bonnet pepper.
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- Add a tablespoon of tamarind paste for a tangy flavor.
- Include other vegetables like sliced carrots or peas.
- Prawns can be added during the last few minutes of cooking.