Tanzanian Coconut Fish Curry (Samaki wa Nazi)
White fish simmered in a turmeric and coriander coconut milk sauce, brightened with lime and fresh cilantro.
Samaki wa nazi, coconut fish, is a Swahili Coast staple, born from the region's long trade history with the spices of the Indian Ocean. Turmeric and coriander bloom in oil before the coconut milk goes in, giving the sauce its warm color and rounded flavor.
Firm white fish simmers gently in that sauce until it just flakes apart, which doesn't take long, so this comes together faster than most stews. A squeeze of lime and a scatter of fresh cilantro at the end keep it tasting bright rather than heavy.
Using light coconut milk keeps the saturated fat more moderate while still delivering that signature richness, and the fish makes this a naturally low-carb, gluten-free dinner that also leans heart-healthy thanks to the lean protein and the absence of any added starches in the sauce itself. Serve it in shallow bowls with extra lime wedges on the side, since a fresh squeeze right before eating really wakes the whole dish up.
Ingredients
- 600 g firm white fish fillets (tilapia or cod), cut into chunks
- 1 can (400ml) light coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tomatoes, diced
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 green chili, minced — to taste
- 1 tbsp olive oil
- 1 lime, juiced
- 2 tbsp chopped cilantro
- to taste salt
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
Instructions
- 1Heat olive oil in a pot and sauté onion until soft.
- 2Add garlic, ginger, turmeric, and coriander; cook for 1-2 minutes until fragrant.
- 3Stir in diced tomatoes and chili, cooking for 5 minutes until softened.
- 4Pour in the coconut milk and bring to a gentle simmer.
- 5Add the fish chunks and simmer for 10-12 minutes until just cooked through and flaking easily.
- 6Stir in lime juice, season with salt, and top with cilantro before serving.