Mtuzi Wa Samaki

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Mtuzi wa samaki is a delicious fish curry dish that originated on Zanzibar’s little island. The prominence of Indian-style curries in Zanzibar’s cuisine reflects the island’s past as a commerce crossroads.
Tanzania is located at a crossroads in the spice trade routes leading from India. That’s why you’ll find Indian spices in so many Tanzanian cuisines, including this fish curry. This recipe has gained popularity in East Africa’s coastal region over time.

Where Does Mtuzi Wa Samaki Originates From?

The dish originated in Zanzibar but is now enjoyed all over the eastern coast of Africa.

What To Serve Mtuzi Wa Samaki With


  1. Mtuzi wa Kamba (Shrimp in coconut curry): Substitute shrimp for the fish. There is no need to sear the shrimp initially.

    Mtuzi Wa Samaki

    Cook Time 47 minutes



    • 3 tbsp Oil
    • 2 to 2 1/2 pounds Fish filets, any kind, cut into serving portions
    • 6 to 8 cloves Garlic, minced
    • Salt and pepper -- to taste
    • 1 Onion, chopped or sliced
    • 2 Red or green bell peppers, chopped or sliced
    • 1 cup tomatoes, seeded and chopped
    • 1 1/2 cups Coconut milk
    • 2 to 3 teaspoons Garam masala or curry powder
    • 1-2 tbsp Tamarind paste or lemon juice



    • Heat the oil over medium-high flame in a large skillet or pot.
    • Season the fish with salt and pepper. Sear the fish fillets on both sides and remove to a plate.
    • Reduce the heat to medium and add the onions and peppers.
    • Sauté until the onion is translucent.
    • Add the garlic and sauté 1 or  2 minutes more.
    • Add the tomatoes, coconut milk, garam masala or curry powder, tamarind paste or lemon juice, salt and pepper.
    • Bring to a boil, then reduce heat to low and simmer for 6 to 8 minutes.
    • Add the fish fillets, cover and continue to simmer until the fish is cooked through, from 5 to 8 minutes more.
    • Serve with rice, ugali, boiled potatoes, boiled cassava, or chapati.
    Tried this recipe?Let us know how it was!
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