Mchuzi wa Samaki wa Nazi (Tanzanian Coconut Fish Curry)
A flavorful Tanzanian fish curry simmered in a rich coconut milk sauce, blending coastal flavors with aromatic spices. This dish is a staple in coastal regions and is often served with rice or ugali.
🧂 Ingredients
- 500 g Firm white fish fillets(e.g., tilapia, snapper, cod; cut into large chunks)
- 2 tbsp Vegetable oil
- 1 medium Onion(finely chopped)
- 2 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 2 medium Tomatoes(finely chopped)
- 1 tsp Turmeric powder
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp Curry powder
- 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))
- 1 Lime(juiced)
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season the fish chunks with a little salt and pepper. Set aside.
💡 Tip: Pat fish dry with paper towels before seasoning. - 2
Heat vegetable oil in a large pan or skillet over medium heat. Add the chopped onions and sauté until soft and golden brown, about 5 minutes.
⏱️ 5 minutes - 3
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
⏱️ 1 minute - 4
Add the chopped tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a thick base.
⏱️ 5 minutes - 5
Add turmeric, ground coriander, cumin, paprika, curry powder, remaining salt, and black pepper. Stir well to coat the onions and allow the spices to toast for about 30 seconds.
⏱️ 30 seconds - 6
Pour in the coconut milk and water. Stir well to combine. If using, add the chopped green chili.
💡 Tip: Ensure all spices are well incorporated into the sauce. - 7
Bring the sauce to a gentle simmer. Carefully place the fish pieces into the simmering sauce. Reduce the heat to low and let the fish cook for about 10 minutes, gently spooning the sauce over the fish to keep it moist. Avoid stirring too much to prevent breaking the fillets.
⏱️ 10 minutes💡 Tip: The fish should be opaque and flake easily when done. - 8
Stir in the lime juice and chopped cilantro. Taste and adjust seasoning if necessary.
💡 Tip: Add cilantro just before serving for fresh flavor. - 9
Serve hot with steamed white rice or ugali.
💡 Pro Tips
- ✓For a spicier curry, increase the amount of green chili or add a pinch of cayenne pepper.
- ✓If you can't find fresh ginger, use 1 teaspoon of ground ginger.
- ✓This curry can also be made with other firm white fish or even shrimp.
🔄 Variations
- Add a tablespoon of natural peanut butter to the sauce for a richer flavor.
- Include other vegetables like diced bell peppers or sliced okra in step 4.