5. Mchuzi wa Samaki (Tanzanian Coconut Fish Curry)
Tanzania is a country that often escapes food-related recognition, but British chefs have brought it into the limelight by presenting a divine fish curry that is a common feast in the country. Known locally as mchuzi wa samaki, it’s perfect for those who love "mildly spicy yet deeply flavorful curries."
Samaki is the Swahili word for fish and mchuzi means curry, it’s a traditional Swahili dish from Zanzibar, in which the fish mingles with a bright liquid, making it really a curried fish soup. The presence of Indian-style spices and dishes in Zanzibar's cuisine is evidence of its history as a key junction in the international spice trade.
Mchuzi Wa Samaki
Ingredients
- 250g of salmon fillet, cubed
- 250g of hake fillet, cubed
- 1 onion, sliced
- 2 tbsp of curry powder
- 1/2 tsp chilli powder
- 1 tsp ground turmeric
- 1/2 tsp ground coriander
- 2 tbsp of ginger and garlic paste
- 6 plum tomatoes, chopped
- 400ml of coconut milk
- 1 tbsp of tamarind paste
- 1 handful of coriander leaves, chopped
- 2 tbsp of vegetable oil
Method
- Heat the oil in a pan and add the onions, curry powder, chilli powder, turmeric and ground coriander. Sauté on a low heat until softened, for about 7 minutes
- Stir in the ginger and garlic paste and cook out for a further couple of minutes
- Add the chopped tomatoes and cook down for 5 minutes, stirring so they don't stick to the bottom of the pan. Add the coconut milk and simmer for 30 minutes
- Stir in the tamarind paste then add the fish pieces, making sure they are submerged in the sauce. Cover with a lid and leave to cook for 7 minutes
- Serve hot with a generous handful of chopped coriander.
