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Kenyan Mchuzi wa Samaki, Fish Curry

A coastal Kenyan fish curry, tomato and coconut-based, showing the Swahili coast's Indian Ocean trading influence.
Print Recipe
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Soup
Cuisine: East African
Servings: 4 servings
Calories: 340kcal

Ingredients

  • 1.5 lb firm white fish (cod or halibut) cut into chunks
  • 2 tbsp coconut oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 tbsp curry powder
  • 1 tsp ground coriander
  • 2 tomatoes diced
  • 1 cup full-fat coconut milk
  • Fresh cilantro, chopped
  • Salt to taste

Instructions

  • Heat coconut oil in a large pot over medium heat. Add onion, cook 4 minutes until softened.
  • Add garlic, curry powder, and coriander. Cook 1 minute until fragrant.
  • Stir in tomatoes, cook 5 minutes until broken down.
  • Pour in coconut milk, bring to a gentle simmer, and cook 8 minutes to let the sauce come together.
  • Add fish chunks, nestling them into the sauce. Simmer gently 8–10 minutes until the fish is just cooked through.
  • Season with salt, top with fresh cilantro, and serve.

Nutrition

Serving: 1serving | Calories: 340kcal | Protein: 29g | Fat: 22g | Fiber: 2g
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