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. 

 

curry sauce

 

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.

 

But let’s just keep that secret between us…

 


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Zanzibari Coconut Curry (Mchuzi wa Samaki)
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)
Zanzibari Coconut Curry (Mchuzi wa Samaki)
Print Recipe
Add to Meal Plan:
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
Sauce
Units:
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

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Nutrition Facts
Zanzibari Coconut Curry (Mchuzi wa Samaki)
Amount Per Serving
Calories 244 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 13g 65%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 414mg 17%
Potassium 485mg 14%
Total Carbohydrates 23g 8%
Dietary Fiber 4g 16%
Sugars 11g
Protein 4g 8%
Vitamin A 50%
Vitamin C 61%
Calcium 5%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

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Did you make this recipe?

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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.

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