Mchuzi wa Samaki (Tanzanian Fish Curry with Tamarind)

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A tangy and aromatic Tanzanian fish curry featuring firm white fish simmered in a tamarind and coconut sauce with warm spices. This African-inspired seafood recipe, ready in about 35 minutes, pairs white fish fillets (snapper or cod), vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 fillets (6 oz each) white fish fillets (snapper or cod)
• 3 tbsp vegetable oil
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 1 tbsp, grated ginger root
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp tamarind paste
• 1 1/2 cups coconut milk
• 2 tbsp tomato paste
• 1/2 cup water
• 1 1/2 tsp salt
• 2 tbsp chopped, for garnish fresh cilantro

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Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large heavy skillet over medium heat. Add 1 large finely chopped onion and sauté for 6 minutes until soft and golden.
2. Step 2: Add 4 minced garlic cloves and 1 tablespoon grated ginger root, cooking for 2 minutes until fragrant.
3. Step 3: Stir in 1 teaspoon ground turmeric, 1 teaspoon ground cumin, and 1 teaspoon ground coriander, cooking for 1 minute to bloom the spices.
4. Step 4: Mix in 2 tablespoons tamarind paste and 2 tablespoons tomato paste, then pour in 1 1/2 cups coconut milk and 1/2 cup water. Bring to a simmer.
5. Step 5: Season the sauce with 1 1/2 teaspoons salt, then gently add 4 white fish fillets. Cover and simmer over low heat for 10 minutes until the fish is cooked through and flakes easily.
6. Step 6: Garnish with 2 tablespoons chopped fresh cilantro and serve hot with steamed rice or ugali.