Spiced Kenyan Coconut Fish Stew with Tomatoes
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 ready in about 40 minutes pairs (1 can) coconut milk, medium, diced ripe tomatoes, medium, chopped red onion 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
Instructions
- 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.
- Step 2: Stir in 1 tsp ground turmeric and 1 tsp ground coriander, cooking for 1 minute to release the spices' aromas.
- 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.
- Step 4: Pour in 400 ml coconut milk, stir well, and bring the mixture to a gentle simmer.
- 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.
- Step 6: Remove from heat, stir in 1/4 cup chopped fresh coriander leaves, and serve hot with rice or ugali.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Kenyan Coconut Fish Stew with Tomatoes take to make?
Total time is about 40 minutes (15 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 Spiced Kenyan Coconut Fish Stew with Tomatoes?
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 (1 can) coconut milk from drying out.
Can I substitute ingredients in Spiced Kenyan Coconut Fish Stew with Tomatoes?
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 Spiced Kenyan Coconut Fish Stew with Tomatoes 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 Spiced Kenyan Coconut Fish Stew with Tomatoes?
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.
