Entree: British Indian Ocean Territory – Northern Culinary Region – Fish and Coconut Stew (A creamy coconut milk–based fish stew seasoned with tropical spices, lime, and fresh herbs)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 medium onion, thinly sliced (about 6 oz (170 g))
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) fresh ginger, grated (about 15 g)
- 1 stalk lemongrass, white part bruised and chopped (about 1 oz (30 g))
- 1–2 fresh red chiles, sliced (use 1 for mild, 2 for medium)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2 g) ground cumin
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) diced tomatoes (canned or fresh)
- 2 cups (480 ml) coconut milk
- 1 cup (240 ml) fish stock or water
- 1 1/2 lb (680 g) firm white fish fillets (such as snapper or mahi-mahi), skinned and cut into 2-inch (5 cm) pieces
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (5 g) salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) fresh cilantro, chopped
- 2 tbsp (8 g) fresh parsley, chopped
- Lime wedges for serving

Instructions

1. Heat the vegetable oil in a large heavy saucepan over medium heat. Add the sliced onion and cook until soft and translucent, about 6–8 minutes.
2. Stir in the garlic, ginger, lemongrass, and sliced chiles and cook 2 minutes until fragrant. Add turmeric, ground coriander, and cumin and toast briefly to bloom the spices.
3. Add the tomato paste and diced tomatoes; cook 3–4 minutes to combine and reduce slightly.
4. Pour in the coconut milk and fish stock (or water), stir to combine, and bring to a gentle simmer. Reduce heat and simmer uncovered for 8–10 minutes to allow flavors to meld.
5. Season the broth with salt and pepper, then gently add the fish pieces in a single layer. Simmer gently until fish is just cooked through and flakes easily, about 6–8 minutes depending on thickness.
6. Stir in the lime juice and half of the chopped cilantro and parsley. Taste and adjust seasoning.
7. Ladle the stew into bowls, garnish with the remaining herbs and lime wedges, and serve hot with rice or flatbread if desired.