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Mchuzi wa Samaki (Swahili Fish Curry)

Mchuzi wa Samaki (Swahili Fish Curry) reads allium 4.0, sourness 3.8 and salinity 3.7 on Palate's 0–10 flavor X-ray — a Swahili Coast main, about 58 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 4.0 / 10
• Sweet & Fruity — 3.7 / 10
• Sour & Bright — 4.5 / 10
• Bitter & Earthy — 2.4 / 10
• Rich & Fat — 4.1 / 10
• Aromatic & Spice — 4.7 / 10

The measured notes (of 18)

Allium 4.0 · Sourness 3.8 · Salinity 3.7 · Richness 3.4 · Sweetness 3.1 · Umami 2.9 · Heat 2.6 · Warm Spice 2.5 · Citrus 2.4 · Nutty 2.4 · Herbaceous 2.2 · Earthy 2.2 · Fruity 1.9 · Floral 1.5 · Bitterness 1.1

What's in it (15)

• firm white fish steaks — 800 g
• turmeric — 5 g
• salt — 7 g
• vegetable oil — 41 g
• onion — 200 g
• garlic — 18 g
• fresh ginger — 25 g
• cumin — 10 g
• ground coriander — 10 g
• ground black pepper — 3 g
• tomatoes — 400 g
• tamarind paste — 60 g
• coconut milk — 368 g
• green chilies — 200 g
• coriander — 100 g

Time & effort: about 58 min (56 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 92.1 kcal, 1.9 g protein, 7.8 g fat, 6.4 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. Season the fish steaks with the turmeric and 1 teaspoon of the salt and set them aside for 15 minutes while you build the sauce.
2. Heat the oil in a wide pan over medium heat and cook the onion 8 minutes, until soft and translucent.
3. Add the garlic and ginger, cook 1 minute, then add the cumin, coriander and black pepper and stir 45 seconds until the spices smell toasted.
4. Add the grated tomatoes and the remaining 1/2 teaspoon salt and cook 8 minutes over medium heat, until the sauce darkens and pulls away from the sides of the pan.
5. Stir in the tamarind paste and the coconut milk, add the slit chillies, and bring to a gentle simmer. Cook 8 minutes, uncovered, until the sauce thickens enough to coat a spoon.
6. Slide the fish steaks into the sauce in a single layer, spoon some over the top, and poach at the barest simmer for 10 to 12 minutes, turning once, until the flesh flakes at the thickest point. Do not stir the pan or the fish will break.
7. Scatter the coriander over and let the curry sit 5 minutes off the heat before serving with rice or chapati.

Dishes with a similar flavor shape

• Coconut Lentil and Sweet Potato Curry — Indian
• Skillet Chickpea and Spinach Curry — Indian
• Chickpea and Spinach Curry — Indian
• Coconut Lentil Dal with Rice — Indian
• Chickpea Coconut Curry with Kale — Indian

Keep reading: what allium, sourness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.