Tanzanian Mchuzi wa Samaki

Mchuzi wa samaki is a home-style Tanzanian fish curry with a bright tomato base and creamy coconut finish. It is fragrant, quick to cook, and made for spooning over rice.

Build the sauce first, then nestle the seasoned fish into the gentle simmer so the fillets stay moist and whole.

Choose firm fillets and avoid stirring once the fish goes into the sauce; spoon the curry over them instead.

Serving Suggestions

Serve with steamed rice, ugali, chapati, or a sharp tomato and cucumber salad.

Recipe Notes

Refrigerate leftovers for up to two days and reheat gently until hot. The sauce can be made one day ahead.

Tanzanian Mchuzi wa Samaki

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A gentle Tanzanian fish curry with tomato, coconut milk, lime, and aromatic spices, ready for rice or chapati.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Tanzanian

Calories: 455

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

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Fish

• 1 1/2 lb firm white fish fillets such as cod or tilapia
• 1/2 tsp salt
• 1/2 tsp ground turmeric
• 1 tbsp lime juice

Coconut Tomato Curry

• 2 tbsp neutral oil
• 1 large yellow onion thinly sliced
• 3 cloves garlic minced
• 1 inch fresh ginger grated
• 2 medium tomatoes diced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 cup coconut milk
• 1/2 cup water or fish stock
• 1 small green chile sliced, optional
• 1 tbsp chopped cilantro for serving
• 1 medium lime cut into wedges

Equipment

• Large skillet
• Shallow bowl
• Chef’s knife
• Wooden spoon

Method

 

Season the Fish:

1. Pat the fish dry and season with salt, turmeric, and lime juice. Rest for 10 minutes while starting the sauce.

Build the Curry:

1. Heat the oil in a wide skillet. Cook the onion for 7 minutes until soft, then add the garlic, ginger, cumin, and coriander for 1 minute.
2. Add the tomatoes and chile. Cook for 6 minutes until the tomatoes soften and the mixture becomes saucy.
3. Pour in the coconut milk and water or fish stock. Bring to a gentle simmer and cook for 8 minutes.

Simmer the Fish:

1. Nestle the fish into the sauce. Cover and simmer gently for 8 to 10 minutes, until the fish flakes easily and is opaque in the center.
2. Spoon sauce over the fish and remove from the heat.

Serve:

1. Finish with cilantro and lime wedges. Serve with rice, ugali, or chapati.

Nutrition

Calories: 455kcalCarbohydrates: 15gProtein: 39gFat: 27gSaturated Fat: 13gCholesterol: 95mgSodium: 650mgFiber: 4gSugar: 8g

Notes

• Use a wide pan so the fillets sit in one layer and cook evenly.
• Keep the curry at a gentle simmer; vigorous boiling can break the fish into dry pieces.