Spiced Kenyan Coconut Fish Stew with Tomatoes

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A rich and aromatic fish stew cooked in coconut milk, infused with Kenyan spices and fresh tomatoes for a flavorful coastal dish. This African-inspired seafood recipe, ready in about 40 minutes, pairs firm white fish fillets (e.g., tilapia), coconut milk, ripe tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 500 g, cut into chunks firm white fish fillets (e.g., tilapia)
• 400 ml (1 can) coconut milk
• 3 medium, diced ripe tomatoes
• 1 medium, chopped red onion
• 3, minced garlic cloves
• 1 tbsp, grated ginger root
• 2 tbsp vegetable oil
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/4 cup, chopped fresh coriander leaves
• 1.5 tsp salt
• 1/2 tsp black pepper
• 100 ml water

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 medium chopped red onion, 3 minced garlic cloves, and 1 tbsp grated ginger root, sauté for 4 minutes until fragrant and softened.
2. Step 2: Stir in 1 tsp ground turmeric and 1 tsp ground coriander, cooking for 1 minute to release the spices' aromas.
3. Step 3: Add 3 diced medium ripe tomatoes and 100 ml water, simmer for 7 minutes until the tomatoes break down and create a sauce.
4. Step 4: Pour in 400 ml coconut milk, stir well, and bring the mixture to a gentle simmer.
5. Step 5: Gently add 500 g firm white fish chunks, season with 1.5 tsp salt and 1/2 tsp black pepper, cover, and cook for 8-10 minutes until the fish is opaque and flakes easily.
6. Step 6: Remove from heat, stir in 1/4 cup chopped fresh coriander leaves, and serve hot with rice or ugali.