Mchuzi wa Samaki: The Best Swahili Fish Curry Recipe
Tanzanian Mchuzi wa Samaki
Today on the Takrecipe website, we bring you a delicious East African dish: Mchuzi wa Samaki, a flavorful Tanzanian fish curry simmered in a rich coconut milk sauce. This dish beautifully blends the coastal flavors of the Indian Ocean with aromatic spices, fresh fish, and creamy coconut, creating a meal that is both comforting and nutritious. Whether you’re looking for a quick weekday meal or something special for dinner, this dish is sure to impress with its vibrant taste and heartwarming aroma.
Ingredients (Serves 4)
- 500g firm white fish fillets (e.g., tilapia, snapper, or cod), cut into large chunks
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tomatoes, finely chopped
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup coconut milk
- ½ cup water
- 1 tablespoon tomato paste
- 1 green chili, chopped (optional, for spice)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Steamed white rice, for serving
Prepare the Ingredients
Begin by cleaning and cutting the fish fillets into large chunks. Pat them dry with a paper towel and set them aside. Chop the onions, tomatoes, garlic, and ginger, and prepare all the spices in small bowls for easy access.
Sauté the Aromatics
In a large pan or skillet, heat the vegetable oil over medium heat. Add the chopped onions and sauté until they turn soft and golden brown, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the Spices and Tomatoes
Add turmeric, ground coriander, cumin, paprika, curry powder, salt, and black pepper to the pan. Stir well to coat the onions and allow the spices to toast for about 30 seconds. Then, add the chopped tomatoes and tomato paste, stirring until they break down and form a thick, flavorful base. Let this mixture cook for 5 minutes, stirring occasionally.
Add the Coconut Milk and Simmer
Pour in the coconut milk and half a cup of water, stirring to combine. Allow the sauce to simmer gently for about 10 minutes, allowing the flavors to develop and the sauce to thicken slightly. Taste and adjust seasoning as needed.
Cook the Fish
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.
Final Touches and Serving
Once the fish is cooked through and flaky, squeeze fresh lime juice over the dish and sprinkle chopped cilantro on top. Serve the Mchuzi wa Samaki hot with steamed white rice and an extra wedge of lime for additional freshness.
Tips:
Use Fresh Fish:
🟢Fresh fish gives the best flavor. If using frozen fish, thaw it completely and pat it dry before cooking.
Control the Spice Level:
🟢For a milder version, omit the green chili. If you like more heat, add extra chopped chili or a pinch of cayenne pepper.
Let the Flavors Develop:
🟢Simmering the sauce before adding the fish enhances the depth of flavor, so don’t rush this step.