Mchuzi wa Samaki
Tanzanian Fish Stew with Coconut and Tamarind
Experience the exquisite flavors of Tanzania with this tangy and creamy fish stew featuring coconut milk and tamarind.
- 1 h 20 min
- 4
- Intermediate
Ingredients
For the Fish Marinade
For the Stew Base
For Seasoning
Preparation
Marinating the Fish
Combine ingredients
In a bowl, combine minced garlic, ground cumin, ground coriander, salt, and lemon juice.
Marinate fish
Coat the fish fillets with this mixture and let them marinate in the fridge for at least 30 minutes.
Bring to room temperature
Remove from the fridge and let it reach room temperature before cooking.
Preparing the Stew Base
Sauté aromatics
Heat oil in a large pot over medium heat. Add chopped onion, ginger, and minced garlic. Sauté until onions turn translucent.
Cook tomatoes
Add tomatoes and cook until they start to soften and release juices.
Use fresh tomatoes for a more authentic flavor rather than canned ones.
Cooking Process
Simmer the stew
Add coconut milk, tamarind paste, tomato paste, and fish stock to the pot. Stir well.
Spice it up
Add turmeric powder, smoked paprika, salt, and black pepper. Let it simmer for 15 minutes.
Cook the fish
Gently add marinated fish fillets and slit green chilies to the pot. Cover and cook for an additional 10-12 minutes, or until the fish is cooked through.
Plating & Serving
Mchuzi wa Samaki
Mchuzi wa Samaki
Plating
Serve the Tanzanian Fish Stew in shallow bowls, gently placing fish fillets atop the flavorful sauce.