Zanzibari Coconut Curry (Mchuzi wa Samaki)

This Coconut Curry is easy to make and flavoursome with lots of East African spices. The rich spices and coconut milk give it a creamy texture and wonderful flavour. 

I came across this recipe on one of my quests to discover a new dish from the continent, and I immediately fell in love with it. Mchuzi wa Samaki is one of the traditional Swahili fish curry dishes cooked in Tanzania. Originally crafted in Zanzibar, the recipe has over time migrated across Zanzibar and is now enjoyed very much along most of East Africa with regional variations here and there.

This dish is creamy and flavoursome, thanks to the rich spices so reminiscent of the tropics, and the coconut milk. This is an easy-to-make recipe that does not compromise on taste.

And speaking of taste, the secret is in the curry paste that forms the body of this recipe.

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Zanzibari Coconut Curry (Mchuzi wa Samaki)

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This Coconut Curry is easy to make and flavoursome with lots of Indian spices. The coconut milk gives it a creamy texture and wonderful flavour. 

Servings	Prep Time
4 servings	10 minutes

Cook Time

45 minutes

Servings Prep Time 4 servings 10 minutes

Cook Time 45 minutes

Zanzibari Coconut Curry (Mchuzi wa Samaki) Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchDinner This recipe has been added to your Meal Plan This Coconut Curry is easy to make and flavoursome with lots of Indian spices. The coconut milk gives it a creamy texture and wonderful flavour.  Servings Prep Time 4 servings 10 minutes Cook Time 45 minutes Servings Prep Time 4 servings 10 minutes Cook Time 45 minutes

Ingredients

Curry Paste

• 10 g cilantro leaves
• 1 onion medium-sized
• 30 g ginger root peeled and grated
• 2 garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 lemon juice only
• 1 tbsp curry powder heaped
• 1 tbsp paprika heaped
• 1 scotch bonnet pepper de-seeded

Sauce

• 1 tbsp coconut oil
• 200 ml tomato passata or sauce
• 250 ml coconut milk
• 1 tsp garam masala
• 1 tbsp brown sugar heaped
• 0.5 lime juice only
• 1 vegetable stock cube

Units:MetricUS Imperial

Instructions

Curry Paste

1. To make the curry paste, first heat a pan and when hot, add the ground cumin, and ground coriander seeds to the pan. Roast for a few mins (2 - 3 minutes) until they are fragrant. Stir constantly to prevent the spices from burning. Remove from heat.
2. Add all the ingredients for the curry paste into a food processor. Pulse until you achieve a paste-like consistency.

Curry Sauce

1. To make the curry sauce, place a wok on medium heat until the wok is hot. Then add the coconut oil to a wok. Allow the oil to get heated and then add the curry paste. Fry on medium heat for about 3 - 5 minutes, stirring constantly to prevent burning.
2. Slowly add the tomato sauce, and then add the coconut milk. Cover and allow the sauce to come to a boil. Then reduce the heat to low/medium, add the vegetable stock, uncover slightly and allow to simmer for about 30 minutes.
3. Then, add the brown sugar, lime juice and garam masala. If you are serving with baked tandoori chicken, add the already baked tandoori chicken now and allow to simmer for another 10 minutes.
4. Garnish with the chopped cilantro leaves and serve with Ugali as is the traditional way of eating this dish or with steamed rice.

Recipe Notes

*  recipe for curry paste

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Please let me know how it turned out for you. Leave a comment below and share a picture on Instagram with the hashtag #africaonyourplate

Emem

 

Afro-fusion Food Lover.
Sustainable Food Advocate.
Completely nuts about Avocado.