Coconut-Spiced Kenyan Fish Stew with Tomato and Okra
A fragrant Kenyan coastal stew featuring firm white fish simmered in a rich coconut milk and tomato broth with tender okra. This african-inspired seafood ready in about 35 minutes pairs (14 oz) coconut milk, fresh tomatoes, chopped, fresh okra, sliced 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 lb firm white fish fillets (tilapia or cod)
- 1 can (14 oz) coconut milk
- 2 cups fresh tomatoes, chopped
- 1 cup fresh okra, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 2 tsp curry powder
- 1/2 tsp turmeric powder
- 2 tbsp vegetable oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh cilantro, chopped
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat. Add 1 finely chopped onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 4-5 minutes until softened and fragrant.
- Step 2: Stir in 2 tsp curry powder and 1/2 tsp turmeric powder, cooking for 1 minute to bloom the spices.
- Step 3: Add 2 cups chopped fresh tomatoes and 1 tsp salt, simmering for 8 minutes until the tomatoes break down and form a thick sauce.
- Step 4: Pour in 1 can (14 oz) coconut milk and bring the mixture to a gentle simmer. Add 1 cup sliced fresh okra and cook for 5 minutes until tender.
- Step 5: Gently place 1 lb firm white fish fillets into the stew, cooking for 6-8 minutes until the fish is opaque and flakes easily with a fork.
- Step 6: Season with 1/2 tsp black pepper and garnish with 2 tbsp chopped fresh cilantro before serving hot with steamed rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Coconut-Spiced Kenyan Fish Stew with Tomato and Okra take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Coconut-Spiced Kenyan Fish Stew with Tomato and Okra?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (14 oz) coconut milk from drying out.
Can I substitute ingredients in Coconut-Spiced Kenyan Fish Stew with Tomato and Okra?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Coconut-Spiced Kenyan Fish Stew with Tomato and Okra for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Coconut-Spiced Kenyan Fish Stew with Tomato and Okra?
African seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
