South African Fish Curry Recipe | Mchuzi Wa Samaki Recipe (2024)

FAQs

Which fish is best for fish curry? ›

Fish - Firm white fish work best in this dish - some suggestions: Spanish mackerel – (this is what I used, excellent value), tilapia, snapper, barramundi, cod (all types), mahi-mahi, halibut, basa, ling. Salmon and trout are also mild enough to use here.

Mtuzi wa samaki is a tasty fish curry dish that originated on the tiny island of Zanzibar. The presence of Indian-style curries in Zanzibar's cuisine is evidence of its history as a crossroads of trade. Over time, mtuzi wa samaki has become popular throughout the coastal region of East Africa.

Too much liquid or broth is added during cooking. Short cooking time or not enough simmering time for the sauce to reduce. Low-heat cooking: you need medium-high to high heat to cook off excess liquid. Cooking the curry with the lid: all the evaporated water will collect in the lid and get added back into the curry.

Solution: While cooking your curry spices, add a pinch of salt to bring out the natural sweetness of the spices. Alternatively, add a teaspoon of sugar and stir well before tasting.

If cooking fillets, drizzle the fish, front and back, with oil, then add the spices of choice. Cook in a frying pan, oven, or grill over medium heat until hot and flakey—and the skin is brown and crispy, if left on. Cook fish steaks similarly using oil to keep the meat from sticking to the pan or grill.

Mchuzi mix is a combination of some of the most popular spices used around world and potentially in your pantry. Each mix includes classics like Garlic Powder, Paprika, Turmeric, Coriander, Cummin, Coriander, Salt, Fennel and more, as well as vegetable oil and cornflour.

Royco Mchuzi Mix has been a Kenyan family favourite for over 60 years since its launch in 1955. It is one of Unilever Kenya's top three brands. Royco Original and Royco Sundried are available for purchase in supermarkets and local dukas nationwide.

curry, (from Tamil kari: “sauce”), in Western usage, a dish composed with a sauce or gravy seasoned with a mixture of ground spices that is thought to have originated in India and has since spread to many regions of the world. The foundation of many Indian curries is a mixture of onion, ginger, and garlic.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.

Add coconut milk which will mellow the overpowering flavour. Acidic ingredients such as tamarind paste, lemon juice, or tomato sauce can be effective in balancing the taste. Prepare a mixture of curd, salt, red chilly powder, and water, and add it to the curry.

Is it good to add curd in fish curry? ›

The combination of curd and fish also harms our health. This can cause indigestion as well as gas and acidity. As a result, when eating curd, avoid eating fish at the same time. Despite their benefits, consumed together, fish and curd may cause health issues.

Known as the Indian butterfish, Pomfret or Paplet is a type of Butterfish that is widely found in South Asia, including the Indian Ocean. Delicious in taste, this fish is rich in protein and has a tremendous amount of omega 3 fatty acids.

This fish curry is made much the same traditional way by sautéing onions, ginger garlic, tomatoes & ground spices. Later this onion tomato masala is simmered to cook down the ingredients & bring out the flavors. Marinated fish is seared on a pan and then cooked briefly in the prepared curry.