Mchuzi Wa Samaki

Ingredients

Cooking oil

2 tablespoons

Lime juice

2 tablespoons, freshly squeezed

Fresh coriander

1/4 cup, chopped

Salt

to taste

Cayenne pepper

1/2 teaspoon (adjust for heat preference)

Turmeric powder

1 teaspoon

Curry powder

1 tablespoon

Tomatoes

2 large, chopped

Ginger

1 tablespoon, grated

Garlic

3 cloves, minced

Onion

1 large, chopped

Coconut milk

1 can (400ml)

Fish fillets (tilapia or snapper)

1 pound (450g), cut into chunks

Instructions

1. In a large pan, heat the cooking oil over medium heat until shimmering.
2. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
4. Sprinkle in the curry powder, turmeric powder, and cayenne pepper, stirring to coat the onions and release the flavors of the spices.
5. Add the chopped tomatoes to the pan and cook until they soften and break down, about 5 minutes.
6. Pour in the coconut milk, stirring well to combine, and bring the mixture to a gentle simmer.
7. Carefully add the fish fillets to the pan, gently stirring to coat them in the sauce. Cook for about 10 minutes, or until the fish is opaque and flakes easily with a fork.
8. Season the curry with salt to taste, adjusting as needed.
9. Remove the pan from heat and stir in the chopped fresh coriander and lime juice for a burst of freshness.
10. Serve the Mchuzi wa Samaki hot with a side of steamed rice or chapati for an authentic Tanzanian experience.