Mchuzi wa Samaki — Tanzanian Coconut Fish Curry

⏱ 40 min · Serves 4

Coastal Tanzania in a pan: firm white fish poached in a fragrant coconut, tomato and tamarind sauce, lifted with ginger, garlic and curry spice. Ten minutes of chopping, twenty of gentle simmering, and dinner tastes like Zanzibar. Spoon it over rice or scoop it up with chapati.

Per serving: 455 kcal · 38.0g protein · 13.0g carbs · 29.0g fat

Ingredients

• 700g firm white fish fillets (kingfish, snapper or cod), cut into large chunks
• 1 tsp salt
• Juice of 1 lime
• 3 tbsp vegetable or coconut oil
• 1 large onion, finely sliced
• 4 garlic cloves, crushed
• 1 tbsp grated fresh ginger
• 1 green chilli, split
• 2 tsp mild curry powder
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp ground black pepper
• 3 medium tomatoes, grated or finely chopped
• 1 tbsp tomato paste
• 1 tbsp tamarind paste (or juice of 1/2 lemon)
• 400ml coconut milk
• 150ml water or fish stock
• 1 small green pepper, sliced (optional)
• Handful of fresh coriander, chopped
• Extra lime wedges, to serve

Method

1. Toss the fish chunks with the salt and lime juice and leave to sit for 10 minutes while you prep everything else.
2. Heat the oil in a wide pan over medium heat and fry the onion for 6–8 minutes until soft and golden at the edges.
3. Add the garlic, ginger and green chilli and cook for 1 minute until fragrant.
4. Stir in the curry powder, cumin, turmeric and black pepper and toast for 30 seconds.
5. Add the tomatoes and tomato paste and cook down for 6–8 minutes, stirring, until the mixture darkens and the oil separates.
6. Stir in the tamarind paste, coconut milk and water. Bring to a bare simmer and cook uncovered for 8 minutes to thicken slightly. Add the green pepper for the last 4 minutes.
7. Slide in the fish in a single layer, spoon sauce over the top, and simmer very gently for 7–9 minutes without stirring, until the fish flakes easily.
8. Taste and adjust salt and lime. Scatter with coriander and serve with rice or chapati and lime wedges.