Mchuzi Wa Samaki Wa Nazi Na Ndimu (coconut And Lime Fish Curry)
Mchuzi wa Samaki wa Nazi na Ndimu, or Coconut and Lime Fish Curry, is a traditional dish from Maasai Cuisine that is bursting with flavor. The combination of creamy coconut milk and zesty lime creates a delicious and aromatic curry that pairs perfectly with fresh fish.
Ingredients
- 1 lb fresh fish fillets
- 1 can (14 oz) coconut milk
- 1 onion, finely chopped
- 2 tomatoes, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 lime, juiced
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp coriander
- 1/2 tsp cayenne pepper
- Salt to taste
- 2 tbsp vegetable oil
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, garlic, and ginger. Sauté until the onion is soft and translucent.
- Add the diced tomatoes and cook until they start to break down.
- Stir in the turmeric, cumin, coriander, and cayenne pepper. Cook for 2 minutes to toast the spices.
- Pour in the coconut milk and bring the mixture to a simmer.
- Gently add the fish fillets to the pot and let them cook in the coconut curry for about 10-15 minutes, or until the fish is cooked through.
- Once the fish is cooked, squeeze the lime juice into the curry and stir gently to combine.
- Season with salt to taste and garnish with fresh cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Fat
- 20g
- Carbohydrates
- 10g
Supplies
Large pot Knife Cutting board Grater Measuring spoons Can opener
Tools
Stovetop
Serving suggestions
Serve the Coconut and Lime Fish Curry over steamed rice or with warm naan bread.
Tips & tricks
For a spicier curry, add more cayenne pepper to taste. Adjust the lime juice and salt according to your preference.
Cost
$15