Kenyan Mchuzi wa Samaki (Swahili Fish Curry)

Kenyan Mchuzi wa Samaki (Swahili Fish Curry) is a traditional Kenyan recipe for a classic curry of fried, marinated, tilapia pieces in a spiced coconut milk and tomato base. The full recipe is presented here and I hope you enjoy this classic Kenyan version of: Swahili Fish Curry (Kenyan Mchuzi wa Samaki).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Vegetable Recipes Kenya Recipes

Mchuzi wa Samaki is a dish that is common to all the Swahili-speaking peoples. I already have a Tanzaian version of Mchuzi wa Samaki on this site, but this variant recipe comes from Kenya.

Ingredients:

800g tilapia fillets
oil for frying the fish

For the Marinade:
1 tsp ground turmeric
1 tsp hot chilli powder
1 tsp ginger-garlic paste
1 tsp fresh lemon juice
salt, to taste

For the Curry:
2 tbsp onion, chopped
150g chopped tomatoes
1 tbsp ginger-garlic paste
1 tbsp tamarind paste
1 tbsp curry powder
1 tbsp vegetable oil
120ml coconut milk
1 tsp ground turmeric
1 tsp hot chilli powder
1 tsp garam masala
salt, to taste
1 tbsp coriander (cilantro) leaves, chopped, to garnish

Method:

Cut the fish into medium-sized pieces then mix in a bowl with the marinade ingredients. Cover and refrigerate for 30 minutes.

After this time, heat a little oil in a wok, add the fish pieces (and their spices) and cook gently, stirring frequently, for about 8 minutes, or until the fish is just cooked. Take off the heat and set aside.

Heat the oil for the curry in a pan. Add the ginger-garlic past and the onions and stir-fry the mixture for about 6 minutes, or until the onion pieces turn golden brown. Add the tomatoes, then stir in the turmeric, chilli powder, garam masala, curry powder and the salt.

Cover the pan and cook gently over low heat for about 5 minutes, or until the tomatoes begin to break down. At this point stir in the tamarind paste then stir in the coconut milk. Mix well to combine then gently stir in the cooked tilapia pieces.

Cover the pot and cook gently for about 4 minutes, or until all the ingredients are just heated through. Turn into a serving bowl, garnish with the chopped coriander and serve hot, accompanied by plain boiled or steamed rice.