How To Prepare The Delicious Samaki Mtuzi

 

Cooking Time

30 mins – 1 hour

Recipe Cuisine

East African

Cooking Method

Recipe Ingredients

  • 1 (1 1/4-pound) skinless halibut or other firm white fish fillet
  • 1 1/2 teaspoons Madras curry powder, divided
  • 3/4 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 tablespoon canola oil
  • 1 cup finely chopped onion
  • 1 cup finely chopped red bell pepper
  • 2 teaspoons minced peeled fresh ginger
  • 3 garlic cloves, minced
  • 2 3/4 cups chopped tomato (2 large)
  • 2 tablespoons fresh lemon juice
  • 3/4 cup light coconut milk
  • 4 lemon wedges

Recipe Instructions

  1. Heat oil in a pot and stir in the onion cook for 1-2 minutes or until golden brown. Add ginger-garlic paste and stir briefly.
  2. Sprinkle fish with 3/4 teaspoon curry powder, 3/8 teaspoon salt, and 1/8 teaspoon black pepper.
  3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fish; cook 4 minutes or until deeply browned on bottom but undercooked on top (fish will finish cooking later in sauce). Remove fish from pan.
  4. Add onion and bell pepper to pan; sauté 4 minutes or until tender. Add ginger and garlic; sauté 1 minute. Add remaining 3/4 teaspoon curry powder, remaining 3/8 teaspoon salt, remaining 1/8 teaspoon black pepper, tomato, and lemon juice. Reduce heat to medium-low, and cook 10 minutes or until tomato breaks down, stirring occasionally. Mash tomato with a wooden spoon.
  5. Stir in coconut milk. Return fish along with accumulated juices to pan, browned side up. Reduce heat to low; cover and cook 8 minutes or until fish flakes easily when tested with a fork. Cut fish into 4 equal portions. Spoon sauce into individual, shallow bowls; top each with a piece of fish.  Serve with rice, ugali, boiled potatoes, boiled cassava or chapati.

Recipe Yield

4 servings

About Mtuzi wa Samaki

Mtuzi was samaki is a tasty curry dish that originated from the island of Zanzibar east of Tanzania. The meal has indian-style curries as evidence of the history between Indians and East African Arabs.

The delicacy’s popularity has grown and spread over to all of East Africa. Coconut milk is used to enrich and add tropical flavor to the Mtuzi wa samaki.

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