Entree: British Indian Ocean Territory – Central Culinary Region – Fish and Coconut Stew (A creamy island-style fish stew simmered in coconut milk with aromatics, tomatoes, and warm spices)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each (total approx. 24 oz / 680 g)
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 3 cloves garlic, minced, about 0.4 oz (12 g)
- 1 tbsp (6 g) fresh ginger, minced
- 1 tbsp (8 g) curry powder
- 1 tsp (2 g) ground turmeric
- 1 small red chili, sliced, about 0.4 oz (12 g) (optional for heat)
- 1 cup (240 g) diced tomatoes (fresh or canned)
- 1 tbsp (15 g) tomato paste
- 2 cups (480 ml) full-fat coconut milk
- 1 cup (240 ml) fish stock or water
- 8 curry leaves (optional)
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) brown sugar (balances acidity)
- 1/4 cup (15 g) chopped fresh cilantro for garnish

Instructions

1. Heat the oil in a large heavy skillet or pot over medium heat. Add the sliced onion and cook until soft and translucent, about 5–7 minutes. Stir in the garlic, ginger, curry powder, turmeric, and sliced chili and cook 1–2 minutes until fragrant.
2. Add the diced tomatoes and tomato paste; cook 3–4 minutes to break down the tomatoes. Pour in the coconut milk and fish stock (or water), stir to combine, and bring to a gentle simmer. Add curry leaves if using.
3. Season the broth with salt, black pepper, and brown sugar. Simmer uncovered for 8–10 minutes to meld flavors and slightly thicken.
4. Gently nestle the fish fillets into the simmering coconut broth, spooning sauce over the tops. Cover and poach the fish over low heat until just cooked through, about 6–8 minutes depending on thickness.
5. Remove the pan from heat, squeeze in the lime juice, taste and adjust seasoning. Scatter chopped cilantro over the stew and serve immediately with steamed rice or crusty bread.
6. Leftovers keep 1–2 days refrigerated; reheat gently to avoid breaking the fish.