0 0
Tanzania: Mtuzi wa Samaki

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 1/2 lbs firm white fish cod, halibut, etc.
2 tsps + some to sprinkle Madras curry powder regular curry powder will do
to sprinkle salt and pepper
2 Tbsp canola oil
1 large yellow onion finely chopped
1 large red bell pepper finely chopped
1/2 tsp salt
2 tsp fresh ginger grated
3 cloves garlic minced
2 large Tomatoes
from 1 lemon lemon juice
3/4 cup light coconut milk

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Tanzania: Mtuzi wa Samaki

Coconut Fish Curry

Cuisine:

Ingredients

Directions

Share

Mtuzi wa Samaki is a Tanzanian fish curry that originated in Zanzibar.  Tanzania sits at a crossroads in the spice trade routes from India, and curries – particularly those made with coconut milk – are popular in the coastal region.  This dish is now enjoyed all over the eastern coast of Africa.  I served the curry with ugali, a type of thick cornmeal porridge is a major staple at meals in Tanzania, and across Eastern Africa.  Tanzanians typically do not use eating utensils, but instead, the ugali is used to scoop up other components of the meal.  

 

This dish was incredibly simple to make and extremely flavorful.  It is definitely a contender for a healthy weeknight dinner, although on a regular occasion I might serve over brown basmati rice or with another whole grain side.

A couple pieces of etiquette I learned about dining in Tanzania – first, don’t smell your food.  In general, smelling something implies that it is rotten or smells unpleasant, so smelling your food is an insult to the cook.  Second, when offered food or drink in someone’s home, it’s considered rude to confuse.  Even if you’re not hungry, you’re to accept a small portion. 

Steps

1
Done

Sprinkle fish with curry powder, salt and teaspoon black pepper. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fish; cook 4 minutes or until browned on bottom but undercooked on top (fish will finish cooking later in sauce). Remove fish from pan.

2
Done

Add another tablespoon of oil to the pan. Add onion and bell pepper to pan; sauté 4 minutes or until tender.

3
Done

Add ginger and garlic; sauté 1 minute. Add curry powder, 1/2 tsp teaspoon salt, tomato, and lemon juice. Reduce heat to medium-low, and cook 10 minutes or until tomato breaks down, stirring occasionally.

4
Done

Stir in coconut milk. Return fish along with accumulated juices to pan, browned side up. Reduce heat to low; cover and cook 8 minutes or until fish flakes easily when tested with a fork.

5
Done

Cut fish into 4 equal portions. Spoon sauce into individual, shallow bowls; top each with a piece of fish.

Johanna

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Cameroon: Ndolé
next
Gambia: Chakery
previous
Cameroon: Ndolé
next
Gambia: Chakery

Add Your Comment

Don't miss a meal!

Subscribe to receive Notes From a Messy Kitchen in your e-mail.

%d bloggers like this: