Recipe
Tanzanian Coconut & Tomato Fish Curry
Tender white fish simmers in a fragrant coconut and tomato sauce with lime, ginger and warm spices for a bright, comforting East African curry for weeknight cooking.
Ingredients
Method
15 mins prep25 mins cook40 mins total
Season the fish with half the lime juice and half the salt. Set aside for 10 minutes.
Heat the oil and cook the onion for 6 minutes. Add garlic, ginger, cumin, coriander and turmeric; stir for 1 minute.
Add the tomatoes and coconut milk. Simmer uncovered for 10 minutes until slightly thickened.
Nestle in the fish, cover and simmer gently for 8–10 minutes until opaque and flaky.
Finish with the remaining lime juice and coriander.
Notes
Avoid boiling hard once the fish is added, or it may break up.
Haddock, pollock or cod all work well.
About this recipe
Mchuzi wa samaki is a fragrant Tanzanian fish curry in which firm white fish cooks gently in a coconut and tomato sauce. Lime, garlic, ginger, cumin, coriander and turmeric give the gravy warmth without hiding the delicate fish.
Build the sauce before adding the fish, then keep the simmer gentle so the fillets stay intact. Serve the curry with steamed rice or chapati, finishing with fresh coriander and extra lime for a fresh, savoury contrast.
The sauce can be made ahead and warmed carefully, but add the fish only when you are ready to eat. Choose pieces of similar size so they finish together, and spoon the sauce over the rice to catch every aromatic drop.
