Mchuzi wa Samaki — Print Recipe

Fresh fish fillets simmered in a luscious coconut curry sauce spiced with turmeric, cumin, and tamarind, embodying the soul of Zanzibar cooking.

Ingredients

1 Season fish fillets with salt, turmeric, and a squeeze of lemon, set aside for fifteen minutes.
2 Heat oil in a deep skillet, sauté onions until golden, then add garlic and ginger for two minutes.
3 Add tomatoes, cumin, and remaining turmeric, cook until tomatoes break down into a thick paste.
4 Pour in coconut milk and tamarind paste, stir well, and bring to a gentle simmer.
5 Nestle fish fillets into the sauce, cover, and cook for twelve minutes until fish flakes easily.
6 Garnish with fresh cilantro and serve over wali wa nazi.

Did You Know?

In Zanzibar, the best mchuzi wa samaki is said to come from the fishermen's wives who cook with fish still glistening from the morning catch.