Mchuzi wa Samaki with Coconut Milk

Ingredients

• 500g (1.1 lb) fish fillets (tilapia or catfish) 500g (1.1 lb) fish fillets (tilapia or catfish)
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• Salt, to taste Salt, to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 tomatoes, diced 2 tomatoes, diced
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 24g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the turmeric powder, paprika, cumin powder, coriander powder, and salt.
2. 2.
   Rub the spice mixture onto the fish fillets, ensuring they are evenly coated. Let them marinate for 15 minutes.
3. 3.
   Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and sauté until translucent.
4. 4.
   Add the minced garlic and grated ginger to the pan and cook for another minute, until fragrant.
5. 5.
   Stir in the diced tomatoes and cook until they start to soften.
6. 6.
   Pour in the coconut milk and bring the mixture to a gentle simmer.
7. 7.
   Carefully place the marinated fish fillets into the pan, ensuring they are submerged in the sauce.
8. 8.
   Cover the pan and let the fish simmer for about 10-15 minutes, or until cooked through and tender.
9. 9.
   Garnish with fresh cilantro or parsley before serving.
10. 10.
    Serve the Mchuzi wa Samaki hot with steamed rice or chapati.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and free from any unpleasant odor. If using frozen fish, thaw it completely before marinating.
• Coconut milk — Shake the can of coconut milk well before opening to ensure the cream and liquid are well combined.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a pinch of cayenne pepper to the sauce.
• If you prefer a thicker sauce, simmer the dish uncovered for a few extra minutes to allow the liquid to reduce.
• Feel free to customize the recipe by adding vegetables such as bell peppers or spinach for added nutrition and color.
• Adjust the salt according to your taste preference, keeping in mind that the fish will absorb some of the seasoning.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Mchuzi wa Samaki hot over a bed of steamed rice or with warm chapatis. Accompany it with a side of fresh salad or sautéed vegetables to complete the meal.

Presentation advice

Garnish the Mchuzi wa Samaki with a sprinkle of fresh cilantro or parsley on top to add a pop of color. Serve it in a deep bowl or on a plate, allowing the vibrant orange sauce to showcase the succulent fish fillets.