Mchuzi Wa Samaki

Ingredients - Serves 4

• Cooking oil - 2 tablespoons
• Lime juice - 1 tablespoon
• Fresh coriander - 2 tablespoons, chopped
• Salt - To taste
• Cayenne pepper - 1/4 teaspoon
• Turmeric powder - 1/2 teaspoon
• Curry powder - 2 teaspoons
• Tomatoes - 2 medium, chopped
• Ginger - 1 tablespoon, grated
• Garlic - 3 cloves, minced
• Onion - 1 large, finely chopped
• Coconut milk - 1 can (400ml)
• Fish fillets - 500g

Let's Get Started

1. Heat the cooking oil in a large pan over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is translucent.
3. Add the curry powder, turmeric powder, and cayenne pepper. Stir well to coat the onions and spices.
4. Add the chopped tomatoes and cook until they soften.
5. Pour in the coconut milk and bring to a simmer.
6. Add the fish fillets to the pan and gently stir to coat them with the sauce. Cook for about 10 minutes, or until the fish is cooked through.
7. Season with salt to taste.
8. Stir in the chopped fresh coriander and lime juice.
9. Serve the Mchuzi wa Samaki hot with steamed rice or chapati.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 400
• Fat: 20g
• Carbs: 15g
• Protein: 30g
• Sodium: 800mg
• Sugar: 5g