Mtuzi wa Samaki (Tanzanian Coconut Fish Curry)
Mtuzi wa Samaki (Tanzanian Coconut Fish Curry)
This is the first Tanzanian recipe on stonedsoup.net! Being heavily influenced by Indian cuisine from large pockets of immigrants, this fish curry is a great example of Tanzanian fusion. Tomatoes, onions, and red pepper are stir fried then simmered in coconut milk with a firm fleshed fish such as tilapia, catfish, and snapper. I had some nice pieces of walleye to use as the protein. The fish curry is served over boiled yucca, potatoes, or rice.
Ingredients
- 20 oz firm white fish fillets walleye, tilapia, catfish, snapper
- 2 tsp madras curry powder
- 2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp vegetable oil
- 1 small onion finely chopped
- 1 small red bell pepper finely chopped
- 4 garlic cloves minced
- 1 tbsp ginger grated
- 3 roma tomatoes diced
- 2 tbsp lemon juice
- 1 cup coconut milk
- 2 lbs frozen yucca
Garnish
- cilantro chopped
Instructions
Cooking the Yucca
- Add the yucca to a pot of salted boiling water.
- Simmer for 25 minutes. Drain and set aside until ready for use.
Fish Curry
- Season the fish fillets with 1 tsp of madras curry powder, 1 tsp of salt, and 1/4 tsp of black pepper.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the fish fillets, cooking for 4 minutes on just one side. Remove from the pan and set aside.
- In the same pan, add in the onions, red pepper, garlic, and ginger. Sauté for 5 minutes.
- Add in the rest of the seasonings, tomatoes, and lemon juice. Reduce the heat to medium and cook for 10 minutes until the tomatoes have broken down.
- Stir in the coconut milk. Add the pieces of fish back in, cooked side up. Cover. Reduce the heat to medium low and simmer for 8 minutes.
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