Mchuzi wa Samaki

Name: Mchuzi wa Samaki
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 white fish fillets; 2 cloves garlic; 1 tsp ground cumin; 1 tsp ground coriander; Salt; Juice of 1 lemon; 2 tbsp vegetable oil; 1 large onion; 1 tbsp fresh ginger; 2 cloves garlic; 2 large tomatoes; 1 cup coconut milk; 1 tbsp tamarind paste; 1 tbsp tomato paste; 1 cup fish stock or water; 2 fresh green chili peppers; 1 tsp turmeric powder; 1 tsp smoked paprika; 2 tbsp fresh cilantro; Salt and black pepper

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

4 white fish fillets

such as tilapia or cod — skinless, bones removed

2 cloves garlic

minced

1 tsp ground cumin

1 tsp ground coriander

Salt

to taste

Juice of 1 lemon

For the Stew Base

2 tbsp vegetable oil

1 large onion

finely chopped

1 tbsp fresh ginger

grated

2 cloves garlic

minced

2 large tomatoes

chopped

1 cup coconut milk

1 tbsp tamarind paste

1 tbsp tomato paste

1 cup fish stock or water

2 fresh green chili peppers

slit

For Seasoning

1 tsp turmeric powder

1 tsp smoked paprika

2 tbsp fresh cilantro

chopped

Salt and black pepper

to taste

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.

Simmer on low heat to prevent curdling.

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

FaUtensils

Plating

Serve the Tanzanian Fish Stew in shallow bowls, gently placing fish fillets atop the flavorful sauce.

Sauce Pairings

Coconut Cream

A drizzle of fresh coconut cream — adds creaminess

Lime Juice

A squeeze of lime juice — enhances tanginess

Garnishes & Accompaniments

Chopped fresh cilantroSliced green onions

Perfect Sides

Steamed jasmine rice

Warm naan bread

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Mchuzi wa Samaki

Ingredients

For the Fish Marinade

For the Stew Base

For Seasoning

Preparation

Marinating the Fish

Combine ingredients

Marinate fish

Bring to room temperature

Preparing the Stew Base

Sauté aromatics

Cook tomatoes

Cooking Process

Simmer the stew

Spice it up

Cook the fish

Plating & Serving

Mchuzi wa Samaki

Plating

Sauce Pairings

Garnishes & Accompaniments

Perfect Sides

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