After it has been properly prepared, mchuzi wa samaki is typically served hot with fluffy white rice on the side, ideally complementing the spicy, full-bodied sauce. As for the fish, any white fish will do – be it sea bass, cod, or red snapper.
One of many traditional Swahili fish dishes from Zanzibar island. Samaki is the Swahili word for fish and mchuzi means curry (or gravy, sauce, soup). A fish curry from Zanzibar shouldn’t come as a surprise, as Zanzibar is an African island in the Indian Ocean.
INGREDIENTS
3 lbs firm-fleshed fish (a cleaned whole fish or serving-size fish fillets)
oil for pan frying
2 cups coconut milk
1 tbsp tamarind paste or powder (this is essential)
1 onion, chopped
2 tomatoes, chopped
2 sweet green peppers (or bell peppers), chopped
5 garlic cloves, minced
2 tsp garam masala or curry powder
salt (to taste)
INSTRUCTIONS
1- Briefly fry fish in hot oil (or cook on an outdoor grill or broil in an oven) so that the outside is seared, but the fish is not done inside. Place fish in saucepan, cover in coconut milk and add tamarind. Set aside.
2- Vigorously stir together the onion, tomatoes, green pepper, garlic, and spices. Add to the fish and coconut milk.
3- Simmer slowly on low heat until fish is fully cooked and sauce is thickened.
Chipsi mayai
