Fish in Coconut Curry (Mtuzi wa Samaki)

Name: Fish in Coconut Curry (Mtuzi wa Samaki)
Total time: 47 min
Yield: Serves 4 (serving size: 1/2 cup sauce, 5 ounces fish, and 1 lemon wedge)
Ingredients: 1 (1 1/4-pound) skinless halibut or other firm white fish fillet; 1 ½ teaspoons Madras curry powder, divided; ¾ teaspoon salt, divided; ¼ 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 ¾ cups chopped tomato (2 large); 2 tablespoons fresh lemon juice; ¾ cup light coconut milk; 4 lemon wedges; Chopped fresh cilantro (optional)

12 Ratings
9 Reviews

Tanzania sits at a crossroads in the spice trade routes from India. That's why Indian spices ended up in so many Tanzanian dishes like this fish curry. The dish originated in Zanzibar but is now enjoyed all over the eastern coast of Africa. Coconut milk enriches the curry and gives it a tropical flavor. Serve over boiled yuca, potatoes, or rice.

Recipe by Oxmoor House March 2014

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Credit: Oxmoor House

Recipe Summary

hands-on:

20 mins

total:

47 mins

Yield:

Serves 4 (serving size: 1/2 cup sauce, 5 ounces fish, and 1 lemon wedge)

Nutrition Info

Directions

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

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Step 2
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.
Step 3
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.
Step 4
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 lemon wedges and chopped fresh cilantro, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Global Kitchen

Nutrition Facts

Per Serving:

265 calories; fat 10.1g; saturated fat 3g; mono fat 3g; poly fat 1.6g; protein 28.9g; carbohydrates 15g; fiber 3.3g; cholesterol 70mg; iron 1.3mg; sodium 549mg; calcium 51mg.

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Alcancook

08/22/2015

Excellent recipe. Added sliced carrots. Also added a little Srirachi sauce for heat and flavor. If you don't have any, can use a little crushed red pepper.

daneanp

05/01/2015

We used halibut. It was good but I expected more flavor and I used extra curry. I kept wanting some more heat - should've added some siracha or red pepper flakes. I did add some baby spinach to steam in the last 5 minutes of cooking. Served over jasmine rice. Not sure I'd make this one again - I have similar recipes from CL that I prefer for mild white fish.

JessicaJJM

03/18/2015

This was very good. Any white fish can be used. I used cod. Great with a side of crusty bread.

Suze02

06/15/2014

Excellent!

fallingsnow

04/13/2014

I added more curry powder, some Garam Masala as others have suggested, and some Sriracha for heat. Also used cod instead of halibut. It was very good, but not one of my favorites. I felt like it was missing something...just not sure exactly what.

mrothmel

03/29/2014

This dish was delicious. I made it with Cod (it's cheaper), added more curry powder, and added garam masala.

juliems

03/28/2014

This was delish! I used powdered yellow curry that I got in a health food store because I wasn't sure what Madras curry was. I added cubed sweet potato because I ended up with a lot of sauce (yummy). I also used fresh basil instead of cilantro. I added more salt in the end because it was slightly sour. I used half fresh and half canned tomatoes and I think it was better for it. I also used Tilapia. My husband (who is a chef by profession) and child loved it! I would have added some fresh green chili pepper (jalapeno) to it if I hadn't been feeding it to a child. So good I felt I had to join this site and write a review!!

carolfitz

03/23/2014

Excellent results. Leap of faith, with halibut $30/lb. Made to recipe except subbed 1¼c drained petite diced tomato for fresh (because we don't get good fresh tomatoes in March). To the curry powder, added 1½tsp garam masala, divided. Served with basmati & wilted spinach.

saracat

03/21/2014

This was delicious. The only thing I changed was to add a bit more curry powder and salt. I served over boiled Yukon gold potatoes. My husband requested that I make it again next week.

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Fish in Coconut Curry (Mtuzi wa Samaki)

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Source

Nutrition Facts

Reviews (9)

All Reviews for Fish in Coconut Curry (Mtuzi wa Samaki)

Account

Fish in Coconut Curry (Mtuzi wa Samaki)

Gallery

Recipe Summary

Ingredients

Directions

Chef's Notes

Source

Nutrition Facts

Reviews (9)

All Reviews for Fish in Coconut Curry (Mtuzi wa Samaki)