Tanzanian Coconut Fish Curry is a coastal favorite that reflects the flavors of East Africa. Fresh fish is simmered in a creamy coconut sauce with aromatic spices, creating a dish that is both comforting and exotic. Influenced by Indian and Swahili cuisine, this curry is a staple in many households along the Tanzanian coast.
Ingredients
For the Curry
- 600 g (1.3 lbs) firm white fish fillets (such as snapper or tilapia), cut into chunks
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium tomatoes, chopped
- 1 can (400 ml) coconut milk
- 1 tablespoon curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 green chili, chopped (optional)
- Juice of 1 lime
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
Step 1 – Prepare the Base
- Heat vegetable oil in a large pan.
- Add onion, garlic, and ginger, and sauté until golden and fragrant.
Step 2 – Build the Curry
- Stir in curry powder, turmeric, and ground coriander. Cook for 1 minute.
- Add chopped tomatoes and cook until soft and saucy.
- Pour in coconut milk, stir well, and bring to a gentle simmer.
Step 3 – Add the Fish
- Gently place fish chunks into the curry sauce.
- Simmer uncovered for 10-15 minutes until the fish is cooked through and tender.
- Add lime juice, adjust seasoning with salt and pepper.
Serving Suggestion
Serve Tanzanian Coconut Fish Curry hot with steamed rice, chapati, or ugali. A sprinkle of fresh cilantro enhances the flavor and adds a bright finishing touch.
Why This Dish Matters
This curry is a true reflection of Tanzania’s coastal culture, where Indian Ocean influences blend with Swahili traditions. It highlights the importance of fresh seafood and the rich use of coconut in East African cooking.
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