Kenyan Fish Stew (Samaki wa Kupaka)

Ingredients

• 1.5 lbs White Fish Fillets
• 2 cans Coconut Milk
• 3 medium Tomatoes
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 tsp Turmeric
• 1 tsp Cumin
• 1 tsp Coriander
• 0.25 tsp Chili Powder
• 2 tbsp Lemon Juice
• 1 tsp Salt
• 2 tbsp Vegetable Oil

Instructions

1. 1Cut the 1.5 lbs white fish fillets into 2-inch pieces. Place the fish pieces in a bowl and add the 2 tbsp lemon juice and 1 tsp salt. Gently toss to coat, then let it marinate for 10 minutes.
2. 2Dice the 3 medium tomatoes and the 1 medium onion into 1/2-inch pieces. Mince the 3 cloves garlic and the 1 inch ginger as finely as possible.
3. 3Heat the 2 tbsp vegetable oil in a large pot over medium heat (350°F / 175°C). Add the diced onion and minced garlic and cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
4. 4Add the minced ginger, 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, and 0.25 tsp chili powder to the pot. Cook, stirring constantly, until fragrant, about 30 seconds.
5. 5Add the diced tomatoes to the pot and cook, stirring occasionally, until they begin to break down, about 5 minutes.
6. 6Pour in the 2 cans of coconut milk and bring the mixture to a gentle simmer, stirring to combine everything. Let it simmer for 5 minutes to allow the flavors to meld.
7. 7Carefully add the marinated fish pieces to the simmering coconut milk mixture. Reduce the heat to low, cover the pot, and let it simmer gently for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. The internal temperature of the fish should reach 145°F (63°C).
8. 8Taste the stew and add more salt if needed. Serve the Kenyan Fish Stew hot with rice or ugali.

Related Guides