🇹🇿 Tanzanian / Swahili · Fish & Seafood
🍜 Tanzanian Coconut Fish Soup
Supu ya Samaki wa Nazi
Tanzanian Coconut Fish Soup — a fragrant, rich soup of flaked fish in a coconut milk broth with ginger, lemon grass, and Zanzibar spices. The coastal version — richer, more fragrant, and deeply restorative.
Coconut fish soup is the richer, more celebratory version of plain fish soup — the coconut milk adds depth and MCTs, lemon grass adds fragrance, and the result heals and satisfies simultaneously.
Ingredients
Equipment: Large pot
- 600g fish — bone-in pieces
- 400ml coconut milk
- 3 cups water
- 1 stalk lemon grass — bruised
- 3 garlic cloves
- 2 tbsp ginger
- 1 onion — chopped
- 2 tomatoes — diced
- 1 tsp turmeric
- 1 tsp curry powder
- 2 tsp salt
- ¼ cup coriander
- Lime wedges
Method
- Simmer fish with water, onion, garlic, ginger, lemon grass, turmeric for 20 minutes.
- Remove fish. Flake meat. Discard bones and lemon grass.
- Add coconut milk and tomatoes to broth. Simmer gently 8 minutes.
- Return flaked fish. Add curry powder. Season.
- Garnish with coriander. Serve with lime.
Chef Tips
- Fish frames make the richest base.
- Never boil after adding coconut milk.
- Lime at table is essential.
Common Mistakes to Avoid
- Boiling coconut milk.
- Discarding fish frames.
The Science
See TZA080 and TZA026 for fish soup and coconut milk science.
Nutrition (per serving)
Health Benefits
- Lean protein.
- Omega-3.
- Coconut milk MCTs.
- Lemon grass anti-inflammatory.
Cultural Note
Coconut fish soup is the healing food of Zanzibar's coastal communities — the soup mothers make when someone is unwell, that fishermen eat to restore strength.
Storage & Serving
Storage: Refrigerate 2 days.
Reheating: Very gently.
Serve with: Chapati (TZA004), As a standalone, With Rice