Mchuzi wa Samaki (Fish Curry) is a traditional Tanzanian recipe (from the island of Zanzibar) recipe for a stew of curried fish in a coconut milk and tomato sauce favoured with tamarind. The full recipe is presented here and I hope you enjoy this classic Tanzanian version of: Fish curry (Mchuzi wa Samaki).
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This is a traditional Swahili dish from the island of Zanzibar in the Indian Ocean.
Ingredients:
1.5kg firm white-fleshed fish, filleted and cut into serving portions
oil for frying
450ml coconut milk
1 large onion, chopped
3 ripe tomatoes, chopped
2 green bell peppers, de-seeded and chopped
10 garlic cloves, minced
2 tsp Garam Masala tamarind paste, to taste
salt to taste
Method:
Briefly sear the fish in hot oil, so that the outside is coloured but the fish is still raw inside. Transfer the fish to a saucepan cover with the coconut milk and add the tamarind paste to taste then set aside.
Stir together the onion, tomatoes, green bell pepper, garlic and spices and add to the fish and coconut milk. Place on low heat and simmer slowly until the fish is fully cooked and the sauce has thickened. Serve immediately with chapati or Rice.
By substituting prawns for the fish you can make Mchuzi wa Kamba (Prawn Curry), you just don't need to fry the prawns beforehand.
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