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Fish, Africa and overseas

Mchuzi wa samaki with rice

Mchuzi wa samaki is a Zanzibari dish of fish simmered in a tomato coconut curry sauce, served with rice. For 4 people, it takes 40 minutes, rates as easy, and costs about €3.20 per person. The key is adding the fish at the very end and leaving it alone so it keeps nice, whole chunks.

Tonight we're off to Zanzibar with mchuzi wa samaki, tender fish in a tomato coconut curry sauce, served with rice.

Mchuzi wa samaki with rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.20
Calories per person
450 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring
The kids
They generally like it

Mchuzi wa samaki is all about the sauce. A base of softened tomatoes and coconut milk, warmed with curry and sharpened by a whole chile, surrounds chunks of cod that stay tender. The rice on the side soaks up that generous sauce, so every bite mixes the sweetness of coconut, the tang of tomato, and a little heat from the chile.

It's the kind of dish that rescues a weeknight without feeling like a shortcut. Kids can eat the milder version once the whole chile is removed before serving, while adults can brighten their plate with a squeeze of lemon. Set the pot in the middle of the table and let everyone help themselves.

The ingredients

4 people

Fish counter

  • Cod fillets 600 g

Fruits and vegetables

  • Onion 2
  • Garlic 3 cloves
  • Tomatoes 4
  • Chile pepper 1
  • Lemon 1
  • Fresh cilantro 4 sprigs

Pantry

  • Coconut milkoften in the pantry 20 cl
  • Curry powderoften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch

Allergens Fish

The step by step recipe

  1. Cut the fish into large chunks and drizzle it with lemon juice and a pinch of salt.

    This quick lemon bath firms up the flesh, so it holds together better in the sauce.

  2. Sauté the sliced onions in the oil, add the garlic, curry powder, and whole chile, then let the flavors bloom. 5 min

    Warm the curry powder in the oil for a minute, it wakes up the spices.

  3. Add the diced tomatoes and let them cook down until they form a sauce. 12 min

    Mash them with the back of a spoon for a thicker sauce.

  4. Pour in the coconut milk, bring to a simmer, then add the fish chunks and cook covered. 8 min

    Remove the whole chile before serving if you want a milder sauce.

  5. Cook the rice in salted water, then serve the fish with chopped cilantro on top. 11 min

    A squeeze of fresh lemon on the plate brightens the whole sauce.

Our tips to get it right

  • Pick thick cod fillets, they hold up better to gentle simmering without breaking into tiny flakes.
  • Really let the tomatoes cook down into a true sauce texture, that's what gives the dish body once the coconut milk goes in.
  • Taste the sauce before adding the fish and adjust the salt then, it's harder to fix once the fish is in.

The variations

  • Swap the cod for haddock or monkfish, both firm fish that hold up well to simmering.
  • For a vegetarian version, replace the fish with drained chickpeas, added at the same time as the coconut milk.
  • For kids, pull out the chile before even sautéing it, and spoon a little sauce over the rice before adding the fish.

What to serve it with

  • Plain white rice
  • Fresh lemon wedges
  • Ginger infused water

Storage

Mchuzi wa samaki keeps for 2 days in the fridge in a sealed container. It doesn't freeze well since the fish turns fibrous once thawed. Reheat it gently over low heat, covered, so the fish chunks stay whole.

Questions about this dish

Can you make the sauce ahead of time?

Yes, you can make the tomato coconut sauce up to a day ahead and keep it in the fridge. Just reheat it gently and add the raw fish right before serving.

What fish works if I don't have cod?

Haddock, monkfish, or pollock all work well since they're firm fleshed fish. Avoid delicate fish like sole, which tends to fall apart in a simmered sauce.

Should the chile stay whole in the sauce?

Yes, a whole chile adds flavor without too much heat, especially if you don't pierce it. Remove it before serving for a milder sauce that's kid friendly.

Can I use a different type of coconut milk?

You can use carton coconut milk instead of canned, it's a bit thinner, so shorten the sauce simmering time slightly. The result will be a touch less creamy but just as flavorful.

How long does it take to make a mchuzi wa samaki with rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a mchuzi wa samaki with rice?

About 450 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mchuzi wa samaki with rice cost?

About €3.20 per serving, or €12.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish. Always check the labels of the products you buy.

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