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Tanzanian

Mchuzi wa samaki

Non-vegetarian

Fish simmered in a coconut milk and tomato sauce spiced with turmeric, curry powder, garlic and ginger and soured with tamarind. A Swahili-coast classic served with rice.

Mchuzi wa samaki is a Tanzanian curry, ready in about 45 minutes and made with white fish fillet and coconut milk. It serves 4 and is rated easy to cook.

Start cooking
Tantalizing fish curry garnished with tomatoes and herbs in a vibrant, creamy sauce.
Photo: athul santhosh / Pexels · Pexels License
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Level
Easy
Calories
449

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Rub the fish with the lemon juice (opens in a new tab), half the turmeric (opens in a new tab) and ½ tsp salt. Sear quickly in half the oil until lightly golden; set aside.

    Meat searing in a hot pan
    How it looks · Photo: Skylar Kang on Pexels

  2. Step 2

    Soften the onion (opens in a new tab) in the remaining oil, add the garlic (opens in a new tab), ginger, chilli, curry powder (opens in a new tab), cumin (opens in a new tab) and the rest of the turmeric (opens in a new tab) and fry for a minute.

    • 7 min
    • medium heat
    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Add the tomatoes (opens in a new tab) and cook to a thick sauce, then stir in the coconut milk (opens in a new tab), tamarind and remaining salt and simmer for 5 minutes.

    • 10 min
    • medium-low heat
    A curry simmering in a pot
    How it looks · Photo: Bachir Mamud on Pexels

  4. Step 4

    Slide in the fish and simmer gently until cooked through. Scatter with coriander.

    • 6 min
    • low heat

    Food safety: Fish is done when it is opaque and flakes easily.

    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Swahili coast and Zanzibar, Tanzania · Commonly attributedShared with coastal Kenya.Also popular in KenyaMore food from Tanzania
Dish
Lunch · Dinner · Curries · Main courses
Cooking method
Pan-fried, Simmered
Taste
creamy, aromatic / warmly spiced, tangy, spicy (chilli heat)
Diet
Pescatarian · No gluten ingredients · Dairy-free · No nut ingredients · High-protein
All labelsPescatarian · Non-vegetarian · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein · Calorie-conscious
Worked out from the ingredients. How labels work
Good for
Everyday · One-pan
Cook more with
White fish fillet · Coconut milk · Lemon juice · Onion · Tomato · Garlic
Techniques
Searing · Pan-frying · Simmering

Allergens

  • Contains: Fishfrom white fish fillet
  • May contain: Mustardfrom curry powder
  • May contain: Celeryfrom curry powder

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

449 kcal per serving

Estimated

1 serving ≈ 399 g · recipe makes 4

Where the energy comes from

  • Protein 24%
  • Carbohydrate 13%
  • Fat 63%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy449 kcal113 kcal
Protein28.3 g7.1 g
Carbohydrate15.2 g3.8 g
Net carbohydrate——
Sugars——
Added sugars0 g0 g
Fibre——
Fat32.3 g8.1 g
Saturated fat19.5 g4.9 g
Trans fat——
Cholesterol81 mg20 mg
Sodium1070 mg268 mg
Salt equivalent2.7 g0.7 g
Vitamins & minerals per serving
Potassium
1006 mg
Calcium
70 mg
Iron
4.8 mg
Magnesium
102 mg
Vitamin A (RAE)
68 µg
Vitamin C
26 mg
Vitamin D
0.8 µg
Vitamin B12
2.7 µg
Folate (DFE)
54 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Tamarind paste: Raw tamarind pulp (FDC 167763). Commercial concentrates vary in water content.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Add the coconut milk after the tomatoes have cooked down, and keep it at a gentle simmer so it doesn't split.

Common mistakes

  • Stirring after the fish goes in — it breaks up; shake the pan instead.

Serve with

  • Serve with coconut rice (wali wa nazi), ugali or chapati.

Storage

  • Keeps 1 day refrigerated.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 3

Masalas in this recipe

Make the masala first, then come back to finish the dish.

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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