Kenyan Fish Stew (Dairy-Free, Nut-Free)

Ingredients

• 1.5 lbs Firm white fish fillets (tilapia, cod)
• 1 can Coconut milk (full-fat)
• 2 medium Tomatoes, diced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Curry powder
• 1/4 cup Cilantro, chopped
• 1 tbsp Vegetable oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Heat the 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium heat, which is 350°F (175°C). Add the 1 medium onion, chopped, and cook until it looks softened, about 5 minutes.
2. 2Add the 2 cloves garlic, minced, and the 1 teaspoon ginger, grated. Cook for 1 minute more, until you can smell their fragrance.
3. 3Stir in the 2 medium tomatoes, diced, and the 1 tablespoon curry powder. Cook for 5 minutes, stirring every minute or so.
4. 4Pour in the 1 can coconut milk and bring the mixture to a gentle simmer, where small bubbles appear around the edges.
5. 5Carefully place the 1.5 lbs firm white fish fillets into the simmering liquid. Cover the pot and let it simmer gently for 8-10 minutes. The fish is done when it is opaque and flakes easily when poked with a fork. The internal temperature should reach 145°F (63°C).
6. 6Season the stew with the 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7. 7Serve the Kenyan fish stew immediately, garnished with the 1/4 cup cilantro, chopped.

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