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.
Mtuzi wa Samaki
Course: Fish and SeafoodCuisine: Kenya, TanzaniaThe presence of Indian-style curries in Zanzibar’s cuisine is evidence of its history as a crossroads of trade.
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
Directions
- 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 Notes and Variations
- Mtuzi wa kamba (Shrimp in coconut curry): Substitute shrimp for the fish. There is no need to sear the shrimp initially.
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