Coconut and Pilipili Fish Curry from Coastal Kenya

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

A fragrant Kenyan coastal curry featuring firm white fish simmered in a creamy coconut milk sauce spiced with pilipili chili and ginger. This African-inspired seafood recipe, ready in about 40 minutes, pairs coconut oil, onion, finely chopped, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs firm white fish fillets (e.g., tilapia or cod), cut into 2-inch pieces
• 3 tbsp coconut oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp pilipili chili (or red chili flakes)
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 2 cups coconut milk
• 1 large tomato, pureed
• 1 1/4 tsp salt
• 2 tbsp fresh cilantro leaves, chopped
• 1 tbsp lime juice

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Instructions

1. Step 1: Heat 3 tbsp coconut oil in a deep skillet over medium heat. Add 1 medium finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 5 minutes until the onion softens and turns translucent.
2. Step 2: Stir in 1 tsp pilipili chili, 1/2 tsp turmeric powder, 1 tsp coriander powder, and 1/2 tsp cumin powder. Cook for 2 minutes until the spices release their aroma.
3. Step 3: Add 1 large pureed tomato and 1 1/4 tsp salt. Simmer the mixture for 5 minutes until the sauce thickens slightly.
4. Step 4: Pour in 2 cups coconut milk and bring to a gentle simmer. Add the 1.5 lbs fish pieces carefully, spooning sauce over them.
5. Step 5: Cover and cook on low heat for 8-10 minutes until the fish is opaque and flakes easily with a fork.
6. Step 6: Remove from heat, stir in 2 tbsp chopped fresh cilantro leaves and 1 tbsp lime juice for freshness. Serve hot with steamed rice or chapati.