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Tanzanian Coconut Fish Curry (Samaki wa Nazi)

White fish simmered in a turmeric and coriander coconut milk sauce, brightened with lime and fresh cilantro.

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

Instructions

  1. Heat olive oil in a pot and sauté onion until soft.
  2. Add garlic, ginger, turmeric, and coriander; cook for 1-2 minutes until fragrant.
  3. Stir in diced tomatoes and chili, cooking for 5 minutes until softened.
  4. Pour in the coconut milk and bring to a gentle simmer.
  5. Add the fish chunks and simmer for 10-12 minutes until just cooked through and flaking easily.
  6. Stir in lime juice, season with salt, and top with cilantro before serving.