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Tanzanian mchuzi wa samaki fish curry with a tender fillet in tomato coconut sauce and lime.

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
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tanzanian
Calories: 455
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.