Traditional Tanzanian braised carp in coconut curry mchuzi wa samaki

Name: Traditional Tanzanian braised carp in coconut curry mchuzi wa samaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 portions
Ingredients: 600 g carp fillets; 400 ml coconut milk; 2 pcs onion; 3 pcs tomatoes; 4 cloves garlic; 1 teaspoon ginger; 1 teaspoon turmeric; 2 teaspoons curry; 1 pc chilli peppers; 1 pc lime; 3 pinches coriander; 3 tablespoons olive oil; salt

Eduard LáskaStir-fryTanzanian cuisine x se líbilo

Mchuzi wa samaki is a classic of the Tanzanian coast, where Swahili cooking has blended Arab and Indian influences for centuries. It grows from tomatoes stewed with onion and garlic, then scented with fresh ginger. Turmeric and a pinch of spices lend color and aroma, while thick coconut milk softens the whole dish. A squeeze of lime brightens it at the end. In coastal towns like Dar es Salaam and on Zanzibar it appears almost daily, at lunch and on the festive table. Here the classic is made with carp, whose firm flesh holds together in the gentle sauce. It is served with steamed rice or cornmeal ugali, which soaks up the sauce beautifully.

Příprava: 15min

Vaření: 30min

CELKOVÝ ČAS: 45min

Step by step process

Aromatic sauce base

1
For the Tanzanian carp in coconut curry, heat olive oil in a deep pot over medium heat. Add finely chopped onion and saute it for 8 minutes, stirring constantly, until translucent and starting to turn golden. Stir in crushed garlic and grated ginger and let them cook for 2 minutes. Do not rush the base, slow-cooked onion gives the sauce a sweet depth.
2
Add turmeric, ground paprika and chopped chili pepper. Cook the spices briefly, stirring, until fragrant. Add chopped tomatoes and simmer for 5 minutes, until they soften into a thick sauce base. If you prefer a smoother result, peel the tomatoes first.

Braising the fish and seasoning

3
Pour coconut milk over the base and bring to a boil. Add fish fillets cut into large pieces, season with salt and squeeze in the lime juice. Cover and simmer over low heat for 15 minutes, until the fish is cooked through and the sauce thickens nicely. While it simmers, do not stir the fish too much, so the pieces stay whole.
4
Garnish the finished dish with chopped coriander. Serve hot with white rice or cornmeal ugali. Taste before serving and adjust with salt or a little more lime juice. Serve alongside braised vegetables or a fresh salad, which round out the dish nicely.