- 500 grams of fish fillets (such as tilapia or red snapper), cut into medium-sized pieces
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of grated ginger
- 2 tomatoes, chopped
- 1 tablespoon of tomato paste
- 1 teaspoon of ground turmeric
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of curry powder
- 1 cup of coconut milk
- 1 cup of water
- Salt, to taste
- Fresh cilantro leaves, for garnish
- Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Add the minced garlic and grated ginger to the pan. Cook for about a minute until fragrant.
- Add the chopped tomatoes and tomato paste to the pan. Stir well and let it cook for a few minutes until the tomatoes start to break down.
- In a small bowl, mix together the ground turmeric, cumin, coriander, and curry powder. Add this spice mixture to the pan and stir well to coat the onions and tomatoes.
- Place the fish fillets into the pan, gently stirring to coat them with the spice mixture. Cook for a few minutes until the fish starts to brown slightly.
- Pour in the coconut milk and water. Stir gently to combine all the ingredients. Season with salt according to your taste.
- Reduce the heat to low and let the curry simmer for about 15-20 minutes, or until the fish is cooked through and the flavors have melded together.
- Once the fish is cooked, remove the pan from heat. Garnish with fresh cilantro leaves.
- Serve the Mchuzi wa Samaki hot with steamed rice or chapati (flatbread).
Enjoy your delicious Tanzanian fish curry!
CILANTRO LEAVES, COCONUT MILK, CORIANDER, CUMIN, CURRY POWDER, FISH FILLETS, GARLIC, GINGER, MCHUZI WA SAMAKI, ONION, TANZANIA, TOMATO PASTE, TURMERIC, WATER