Mchuzi wa Samaki (Coconut Fish Curry)

Name: Mchuzi wa Samaki (Coconut Fish Curry)
Yield: 6
Cuisine: Tanzania
Ingredients: Firm white fish fillets, cut into large chunks — 600 g (1 1/3 lb); Turmeric, divided — 1 tsp; Salt, divided — 1 tsp; Sunflower oil — 3 tbsp (45 ml); Onion, chopped — 1; Garlic cloves, minced — 3; Thumb ginger, grated — 1; Curry powder — 1 tsp; Tomatoes, chopped — 2; Coconut milk — 400 ml (1 3/4 cups); Small chilli, sliced (optional) — 1; Fresh coriander, chopped, to serve — 2 tbsp

The Quirky Foodster Team

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Servings

Ingredients

Firm white fish fillets, cut into large chunks — 600 g (1 1/3 lb)
Turmeric, divided — 1 tsp
Salt, divided — 1 tsp
Sunflower oil — 3 tbsp (45 ml)
Onion, chopped — 1
Garlic cloves, minced — 3
Thumb ginger, grated — 1
Curry powder — 1 tsp
Tomatoes, chopped — 2
Coconut milk — 400 ml (1 3/4 cups)
Small chilli, sliced (optional) — 1
Fresh coriander, chopped, to serve — 2 tbsp

Method

Rub the fish chunks with half the turmeric and half the salt, and set aside.
Heat the oil in a wide pot over medium heat and fry the onion for 5 minutes until softened.
Add the garlic and ginger, and cook for 1 minute until fragrant.
Stir in the curry powder and remaining turmeric, and cook for 30 seconds.
Add the chopped tomatoes and cook for 5–6 minutes, until softened and the oil starts to separate slightly.
Pour in the coconut milk and remaining salt, and bring to a gentle simmer.
Add the fish chunks and chilli, if using, and simmer gently for 8–10 minutes, until the fish is just cooked through; avoid stirring too vigorously to keep the fish pieces intact.
Scatter with fresh coriander and serve hot with rice or ugali.

Introduction: Mchuzi wa samaki, a rich fish curry simmered in coconut milk with tomatoes and warm spices, reflects the
strong coastal and Indian Ocean influence on Tanzanian cooking, especially prevalent along the Swahili
coast and in Zanzibar.

Cultural Background: Mchuzi wa samaki, a rich fish curry simmered in coconut milk with tomatoes and warm spices, reflects the
strong coastal and Indian Ocean influence on Tanzanian cooking, especially prevalent along the Swahili
coast and in Zanzibar.

Tips: Simmer the curry gently once the fish and coconut milk are added, so the fish doesn't break apart and the coconut milk doesn't split. Choose a firm white fish that will hold together well during simmering.

Variations: Add a handful of chopped spinach or other greens toward the end of cooking. Use shrimp instead of, or alongside, the fish. This dish is defined by fish; a vegetarian coconut curry can be made using vegetables and chickpeas with
the same spice base, though this departs from the traditional dish.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently over low heat, stirring carefully, without boiling hard.

FAQs:

Q: What fish works best?

A: A firm white fish such as snapper, tilapia or cod holds up well in the simmering curry.

Q: Can I use fish stock instead of water?

A: This recipe doesn't call for added water, relying on the coconut milk and tomatoes for its sauce, giving a rich, concentrated flavour.

Q: What does it pair with?

A: Steamed rice, ugali, or coconut rice (wali wa nazi).