Name: Tanzanian Coconut Fish Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Tanzanian
Ingredients: 1.5 lbs firm white fish fillets (red snapper, kingfish, or tilapia), cut into 2-inch pieces; 1 tsp kosher salt; 1 tbsp fresh lemon juice; 1 tsp ground turmeric; 2 tbsp vegetable oil; 1 large yellow onion, finely chopped; 4 garlic cloves, minced; 1 inch fresh ginger, grated; 2 green chilies, thinly sliced; 2 medium Roma tomatoes, finely chopped; 2 tsp mild curry powder; 1 tsp ground cumin; 1 can (14 oz) full-fat coconut milk; 1/2 cup water; 3 tbsp chopped fresh cilantro; 1 tbsp fresh lime juice; 1/2 tsp kosher salt, or to taste

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Tanzanian Coconut Fish Curry is a beloved coastal dish from East Africa featuring flaky white fish simmered in a creamy coconut and tomato sauce infused with ginger, garlic, and warm spices. This bright, fragrant stew pairs beautifully with steamed rice or ugali and captures the essence of Swahili coastal cooking.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

465 kcalCalories
29 gFat
18 gSaturated Fat
12 gCarbs
3 gFiber
6 gSugar
34 gProtein
720 mgSodium
780 mgPotassium
85 mgCalcium
4 mgIron
18 mgVitamin C
165 mcgVitamin A

Ingredients

For the fish

1.5 lbs firm white fish fillets (red snapper, kingfish, or tilapia), cut into 2-inch pieces
1 tsp kosher salt
1 tbsp fresh lemon juice
1 tsp ground turmeric

For the curry base

2 tbsp vegetable oil
1 large yellow onion, finely chopped
4 garlic cloves, minced
1 inch fresh ginger, grated
2 green chilies, thinly sliced
2 medium Roma tomatoes, finely chopped
2 tsp mild curry powder
1 tsp ground cumin

For finishing

1 can (14 oz) full-fat coconut milk
1/2 cup water
3 tbsp chopped fresh cilantro
1 tbsp fresh lime juice
1/2 tsp kosher salt, or to taste

Directions

Pat the fish pieces dry and toss in a bowl with salt, lemon juice, and turmeric. Set aside to marinate for 10 minutes.
Heat the oil in a wide, heavy-bottomed skillet over medium heat. Add the onion and cook for 4-5 minutes until soft and translucent.
Stir in the garlic, ginger, and green chilies. Cook for 1 minute until fragrant, then add the tomatoes, curry powder, and cumin.
Cook the tomato mixture for 6-8 minutes, stirring often, until the tomatoes break down into a thick paste and the oil begins to separate at the edges.
Pour in the coconut milk and water, scraping up any browned bits from the pan. Bring to a gentle simmer and cook for 5 minutes to meld the flavors.
Lower the heat to medium-low and nestle the fish pieces into the sauce in a single layer. Cover and simmer gently for 8-10 minutes until the fish is just opaque and flakes easily with a fork; do not stir vigorously so the fish stays intact.
Stir in the lime juice and most of the cilantro. Taste and adjust salt.
Spoon the curry into shallow bowls, garnish with the remaining cilantro, and serve hot with steamed rice, ugali, or warm chapati.

Cook’s Notes

Choose firm, skinless white fish that holds its shape when simmered, such as red snapper, kingfish, or mahi-mahi.
Keep the coconut milk at a gentle simmer; boiling too hard can cause the sauce to split.
Add 1 tbsp tamarind paste with the coconut milk for an authentic Swahili tang.
For a richer sauce, replace the water with an extra splash of coconut cream stirred in at the end.