Mchuzi wa Samaki na Tui la Nazi (Fish Curry with Coconut Milk)
A flavorful and aromatic fish curry, popular along the Tanzanian coast, featuring tender chunks of white fish simmered in a rich coconut milk sauce with tomatoes, onions, and a blend of aromatic spices. This dish beautifully marries the fresh taste of the ocean with the creamy sweetness of coconut.
🧂 Ingredients
- 500 g Firm white fish fillets(e.g., tilapia, snapper, cod; cut into large chunks)
- 2 tbsp Vegetable oil
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 medium Tomatoes(finely chopped)
- 1 tsp Turmeric powder
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Curry powder
- 1 tsp Paprika
- 1 tsp Salt(adjust to taste)
- 0.5 tsp Black pepper
- 1 cup Coconut milk(full-fat)
- 0.5 cup Water
- 1 tbsp Tomato paste
- 1 Green chili(chopped, optional for spice)
- 0.5 Lime(juiced)
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season the fish chunks with 1 tsp of salt and 0.5 tsp of black pepper. Set aside.
💡 Tip: Pat the fish dry with paper towels before seasoning for better flavor absorption. - 2
Heat vegetable oil in a large pan or skillet over medium heat. Add the chopped onion and sauté until softened and lightly golden, about 5-7 minutes.
- 3
Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
- 4
Stir in the turmeric, ground coriander, cumin, curry powder, paprika, and tomato paste. Cook for about 30 seconds, stirring constantly, until fragrant.
- 5
Add the chopped tomatoes and the optional green chili. Cook for about 5 minutes, stirring occasionally, until the tomatoes have broken down and formed a thick base.
- 6
Pour in the coconut milk and water. Stir well to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
💡 Tip: Ensure the coconut milk is well incorporated to create a smooth sauce. - 7
Carefully add the seasoned fish chunks to the simmering sauce. Gently spoon some sauce over the fish to keep it moist. Reduce heat to low, cover, and simmer for 8-10 minutes, or until the fish is cooked through and flakes easily.
💡 Tip: Avoid stirring too vigorously to prevent the fish from breaking apart. - 8
Stir in the lime juice. Taste and adjust seasoning with salt and pepper if needed.
💡 Tip: Add the lime juice at the end to preserve its fresh flavor. - 9
Garnish with fresh cilantro and serve hot with steamed rice or ugali.
💡 Tip: Ugali is a traditional Tanzanian staple made from maize flour, often served as an accompaniment.
💡 Pro Tips
- ✓For a spicier curry, leave the seeds in the green chili or add a pinch of cayenne pepper.
- ✓If you prefer a thicker sauce, you can simmer it uncovered for a few extra minutes before adding the fish.
- ✓Different types of firm white fish can be used. Ensure they are cut into uniform sizes for even cooking.
🔄 Variations
- Add a handful of spinach or other leafy greens in the last 5 minutes of cooking.
- Include other vegetables like bell peppers or diced potatoes along with the tomatoes.