Tanzanian Fish Curry Recipe (Mchuzi Wa Samaki)

50 minutes


Mchuzi wa samaki

  • 250g of salmon fillet, cubed
  • 250g of hake fillet, cubed
  • 1 onion, sliced
  • 2 tbsp of curry powder
  • 1/2 tsp chilli powder
  • 1 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 2 tbsp of ginger and garlic paste
  • 6 plum tomatoes, chopped
  • 400ml of coconut milk
  • 1 tbsp of tamarind paste
  • 1 handful of coriander leaves, chopped
  • 2 tbsp of vegetable oil


Heat the oil in a pan and add the onions, curry powder, chilli powder, turmeric and ground coriander. Sauté on a low heat until softened, for about 7 minutes
Stir in the ginger and garlic paste and cook out for a further couple of minutes
Add the chopped tomatoes and cook down for 5 minutes, stirring so they don't stick to the bottom of the pan. Add the coconut milk and simmer for 30 minutes
Stir in the tamarind paste then add the fish pieces, making sure they are submerged in the sauce. Cover with a lid and leave to cook for 7 minutes
Serve hot with a generous handful of chopped coriander