Tanzanian Coconut Fish Curry (Samaki wa Nazi)

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.