Samaki wa Nazi (Coconut Fish Curry)

samaki wa nazi (Coconut Fish Curry)

Coconut Fish Curry, a fragrant and flavorful dish that evokes the vibrant flavors of Tanzania, is more than just a meal; it’s a testament to the ingenuity of Tanzanian cuisine. Imagine a time when ingredients were limited, and creativity was key. Coconut Fish Curry, with its humble beginnings of fresh fish and fragrant coconut milk, emerged as a delicious and satisfying meal. This dish, a celebration of resourcefulness and flavor, reflects the spirit of Tanzanian cuisine: hearty, flavorful, and deeply satisfying. So ditch the fork and embrace the tradition – dig in with your hands and experience the cultural connection that Coconut Fish Curry offers with every satisfying mouthful.

Ingredients:

  • For the Curry Paste (aka the Flavor Bomb):

    • 1 onion, chopped (the more tears, the more love, right?)
    • 3 cloves garlic, minced (vampires beware!)
    • 1-inch piece of ginger, grated (gingerly, of course)
    • 1 green chili pepper, chopped (optional, for those who like to live on the edge)
    • 1 teaspoon ground cumin (cumin get it done!)
    • 1 teaspoon ground coriander (coriander-ful of flavor)
    • 1/2 teaspoon ground turmeric (turmeric makes the world go ’round)
    • 1/4 teaspoon red pepper flakes (optional, for a fiery kick)
    • 1 tablespoon coconut oil (the good fat, not the bad fat)

  • For the Curry (aka the Main Event):

    • 1 pound fish fillets (such as cod, haddock, or tilapia), cut into 1-inch pieces (no need for fancy knife skills here)
    • 1 (14-ounce) can coconut milk (the key to creamy dreams)
    • 1 cup vegetable broth (or water, if you’re feeling basic)
    • 1/4 cup chopped cilantro, plus more for garnish (the Beyoncé of herbs)
    • Salt and pepper to taste (because everyone’s got an opinion)

Instructions:

  1. Make the Curry Paste (aka Unleash the Flavor):

    • Heat the coconut oil in a large pot or Dutch oven over medium heat. (Don’t wander off and start a TikTok dance-off just yet.)
    • Add the onion and garlic and cook until softened, about 5 minutes. (Stir occasionally, unless you want a smoky surprise.)
    • Stir in the ginger, chili pepper (if using), cumin, coriander, turmeric, and red pepper flakes. Cook for 1 minute more. (Now we’re talking!)

  2. Add the Fish and Coconut Milk (aka the Plot Thickens):

    • Stir in the fish, coconut milk, and vegetable broth. (Gently now, we don’t want a fish-tastrophe.)
    • Bring to a simmer, then reduce heat and cook for 8-10 minutes, or until the fish is cooked through. (Patience, young Padawan.)

  3. Finish and Serve (aka the Grand Finale):

    • Season with salt and pepper to taste. (Remember, your taste buds are the boss.)
    • Garnish with chopped cilantro and serve immediately with rice or your favorite side dish. (Prepare for applause!)

Tips:

  • You can use any type of fish you like, but firm-fleshed white fish works best. (Unless you’re feeling adventurous, then go wild!)
  • For a richer flavor, add a few tablespoons of coconut cream to the curry. (Because sometimes you just gotta treat yo’ self.)
  • Serve with a side of steamed rice, naan bread, or your favorite Indian bread. (Carbs are a friend, not a foe.)