Entree: British Indian Ocean Territory – National Cuisine – Coconut Fish Stew (Island-style fish stew cooked in coconut milk with tomatoes, aromatics, and warming spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 firm white fish fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 3 cloves garlic, minced (about 3 tsp / 15 g)
- 1 tbsp (15 g) fresh ginger, minced
- 1-2 fresh red chilies, sliced (to taste)
- 1 tbsp (15 ml) tomato paste
- 1 can (14 oz) (400 ml) diced tomatoes
- 2 cups (480 ml) full-fat coconut milk
- 1 cup (240 ml) fish stock or water
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) ground turmeric
- 1 tbsp (7 g) mild curry powder
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1/2 cup (12 g) fresh cilantro leaves, chopped
- 2 tbsp (30 ml) neutral oil or butter for finishing (optional)
- Lime wedges for serving

Instructions

1. Pat the fish fillets dry and season lightly with 1/2 tsp (2 g) salt and 1/4 tsp (1 g) pepper. Set aside.
2. In a large, deep skillet or pot, heat 2 tbsp (30 ml) vegetable oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5–7 minutes.
3. Add the minced garlic, ginger, and sliced chilies; sauté 1–2 minutes until fragrant. Stir in tomato paste and cook 1 minute.
4. Add turmeric, curry powder, and cumin; toast briefly for 30 seconds. Pour in diced tomatoes with their juices and the fish stock or water, scraping up any browned bits. Simmer 5 minutes to meld flavors.
5. Stir in the coconut milk and bring the stew to a gentle simmer. Adjust salt and pepper. Add lime juice.
6. Gently nestle the fish fillets into the simmering coconut broth. Cover and simmer over low heat until fish is opaque and flakes easily, 6–10 minutes depending on thickness.
7. Taste and adjust seasoning. Stir in chopped cilantro and finish with 2 tbsp (30 ml) neutral oil or butter for sheen if desired.
8. Serve hot with lime wedges alongside rice or crusty bread to soak up the sauce.