Coconut-Spiced Kenyan Fish Stew with Tomato and Okra

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 recipe, ready in about 35 minutes, pairs 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 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

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Stir in 2 tsp curry powder and 1/2 tsp turmeric powder, cooking for 1 minute to bloom the spices.
3. 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.
4. 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.
5. 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.
6. 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.