Mchuzi wa samaki (Tanzanian coconut fish curry)

6
50 minutes

Ingredients

Mchuzi wa samaki

  • 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

1
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
2
Stir in the ginger and garlic paste and cook out for a further couple of minutes
3
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
4
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
5
Serve hot with a generous handful of chopped coriander