Project Description

coconut fish

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Zanzibar Fish in Coconut Curry (Mtuzi wa Samaki)

Zanzibar once sat at the crossroads of the great spice trade routes from India, thus Indian spices ended up in so many traditional Tanzanian dishes, like this fish curry. This dish originated in exotic Zanzibar but is now enjoyed all over the eastern coast of Africa. Coconut milk enriches the curry and gives it a tropical flavour. Serve over boiled smashed potatoes, quinoa or brown rice.

Serves 4-6
Total time: 45 Minutes

  • 2 (1 1/4-pound) skinless hoki or other firm white fish fillet

  • 1 1/2 teaspoons Mariam’s amazing curry powder, divided

  • 3/4 teaspoon salt, divided

  • 1/4 teaspoon freshly ground black pepper, divided

  • 1 tablespoon oil

  • 1 cup finely bunch of Spring onion

  • 1 cup finely chopped red capsicum

  • 2 teaspoons minced peeled fresh ginger

  • 3 garlic cloves, minced

  • 2-3 cups chopped tomato

  • 2 tablespoons fresh lemon juice

  • 1 cup light coconut milk

  • 4 lemon wedges

  • Chopped fresh local coriander

  • Sprinkle fish with 3/4 teaspoon curry powder, 3/8 teaspoon salt, and 1/8 teaspoon black pepper.

  • Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fish and or prawns; cook 3-4 minutes or until deeply browned on bottom but undercooked on top (will finish cooking later in sauce). Remove from pan.

  • 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.

  • Stir in coconut milk. Return fish and/or prawns 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 and a prawn. Serve with lemon wedges and chopped fresh coriander leaves and stems.


Sit down with good friends and a glass of crisp white wine and enjoy!

Have a super week ahead and enjoy eating well and staying healthy!

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