Mtuzi wa Samaki
(East African fish in coconut curry)
Image by pelican
Mtuzi wa samaki is a tasty fish curry dish that originated on the tiny island of Zanzibar. The presence of Indian-style curries in Zanzibar's cuisine is evidence of its history as a crossroads of trade. Over time, mtuzi wa samaki has become popular throughout the coastal region of East Africa.
4 to 6 servings
Ingredients
- Oil -- 3 tablespoons
- Fish filets, any kind, cut into serving portions -- 2 to 2 1/2 pounds
- Salt and pepper -- to taste
- Onion, chopped or sliced -- 1
- Red or green bell peppers, chopped or sliced -- 2
- Garlic, minced -- 6 to 8 cloves
- Tomatoes, seeded and chopped -- 1 cup
- Coconut milk -- 1 1/2 cups
- Garam masala or curry powder -- 2 to 3 teaspoons
- Tamarind paste or lemon juice -- 1 to 2 tablespoons
- Salt and pepper -- to taste
Method
- Heat the oil over medium-high flame in a large skillet or pot. Season the fish with salt and pepper. Sear the fish fillets on both sides and remove to a plate.
- Reduce the heat to medium and add the onions and peppers. Sauté until the onion is translucent. Add the garlic and sauté 1 or 2 minutes more.
- Add the tomatoes, coconut milk, garam masala or curry powder, tamarind paste or lemon juice, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 6 to 8 minutes.
- Add the fish fillets, cover and continue to simmer until the fish is cooked through, from 5 to 8 minutes more. Serve with rice, ugali, boiled potatoes, boiled cassava or chapati.
Mtuzi wa Samaki Variations
- Mtuzi wa kamba (Shrimp in coconut curry): Substitute shrimp for the fish. There is no need to sear the shrimp initially.
