Recipes and steps for making Samaki Mtuzi
30 mins – 1 hour
Amount Per Serving
Calories 331Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 13g 65%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 2g
Cholesterol 22mg 7%
Sodium 62mg 3%
Potassium 501mg 14%
Total Carbohydrates 21g 7%
Dietary Fiber 5g 20%
Protein 22g 44%
Vitamin A 9%
Vitamin C8 1%
* Percent Daily Values are based on a 2000 calorie diet.
- 1 (1 1/4-pound) skinless halibut or other firm white fish fillet
- 1 1/2 teaspoons Madras curry powder, divided
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 tablespoon canola oil
- 1 cup finely chopped onion
- 1 cup finely chopped red bell pepper
- 2 teaspoons minced peeled fresh ginger
- 3 garlic cloves, minced
- 2 3/4 cups chopped tomato (2 large)
- 2 tablespoons fresh lemon juice
- 3/4 cup light coconut milk
- 4 lemon wedges
- Heat oil in a pot and stir in the onion cook for 1-2 minutes or until golden brown. Add ginger-garlic paste and stir briefly.
- Sprinkle fish with 3/4 teaspoon curry powder, 3/8 teaspoon salt, and 1/8 teaspoon black pepper.
- Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add fish; cook 4 minutes or until deeply browned on bottom but undercooked on top (fish will finish cooking later in sauce). Remove fish from pan.
- Add onion and bell pepper to pan; sauté 4 minutes or until tender. Add ginger and garlic; sauté 1 minute. Add remaining 3/4 teaspoon curry powder, remaining 3/8 teaspoon salt, remaining 1/8 teaspoon black pepper, tomato, and lemon juice. Reduce heat to medium-low, and cook 10 minutes or until tomato breaks down, stirring occasionally. Mash tomato with a wooden spoon.
- Stir in coconut milk. Return fish along with accumulated juices to pan, browned side up. Reduce heat to low; cover and cook 8 minutes or until fish flakes easily when tested with a fork. Cut fish into 4 equal portions. Spoon sauce into individual, shallow bowls; top each with a piece of fish. Serve with rice, ugali, boiled potatoes, boiled cassava or chapati.
About Mtuzi wa Samaki
Mtuzi was samaki is a tasty curry dish that originated from the island of Zanzibar east of Tanzania. The meal has indian-style curries as evidence of the history between Indians and East African Arabs.
The delicacy’s popularity has grown and spread over to all of East Africa. Coconut milk is used to enrich and add tropical flavor to the Mtuzi wa samaki.
I rate Mtuzi wa samaki 3 out of 5