Fish in Coconut Curry (Mtuzi wa Samaki)

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Preparation time
20 mins
Cooking time
27 mins
Difficulty
moderate
Serves
4 people
Meal course
Lunch
Posted by
Posted on
1 whole
Quater pound skinless halibut or other firm white fish fillet
1 1/2 teaspoon
Madras curry powder
3 teaspoon
Salt
1 teaspoon
freshly ground black pepper
1 table spoon
Canola Oil
1 cup
onion finely chopped
1 cup
red bell pepper finely chopped
2 teaspoon
peeled fresh ginger
3 minced
Garlic cloves
2 chopped
tomato (large)
2 table spoon
Fresh lemon juice
3 cup
light coconut milk
4 Quatered
Lemon
Fish in Coconut Curry (Mtuzi wa Samaki)

Tanzania sits at a crossroads in the spice trade routes from India. That’s why Indian spices ended up in so many Tanzanian dishes like this fish curry. The dish originated in Zanzibar but is now enjoyed all over the eastern coast of Africa. Coconut milk enriches the curry and gives it a tropical flavor. Serve over boiled yuca, potatoes, or rice.

  1. Sprinkle fish with 3/4 teaspoon curry powder, 3/8 teaspoon salt, and 1/8 teaspoon black pepper.
  2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fish; cook 4 minutes or until deeply browned on bottom but undercooked on top (fish will finish cooking later in sauce). Remove fish from pan.
  3. Add onion and bell pepper to pan; sauté 4 minutes or until tender. Add ginger and garlic; sauté 1 minute. Add remaining 3/4 teaspoon curry powder, remaining 3/8 teaspoon salt, remaining 1/8 teaspoon black pepper, tomato, and lemon juice. Reduce heat to medium-low, and cook 10 minutes or until tomato breaks down, stirring occasionally. Mash tomato with a wooden spoon.
  4. Stir in coconut milk. Return fish along with accumulated juices to pan, browned side up. Reduce heat to low; cover and cook 8 minutes or until fish flakes easily when tested with a fork. Cut fish into 4 equal portions. Spoon sauce into individual, shallow bowls; top each with a piece of fish. Serve with lemon wedges and chopped fresh cilantro, if desired.

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