Kenyan Fish Curry with Coconut Milk
A fragrant and creamy fish curry, featuring tender pieces of fish simmered in a rich coconut milk sauce infused with Kenyan spices. Often served with rice or chapati.
🧂 Ingredients
- 500 g Firm white fish fillets(such as tilapia, cod, or snapper, cut into chunks)
- 2 tbsp Vegetable oil
- 1 large Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch Ginger(grated)
- 400 g Tomatoes(diced)
- 2 tbsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 400 ml Coconut milk(full-fat)
- 2 tbsp Lime juice
- to taste Salt
- 0.25 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Season the fish chunks with salt.
💡 Tip: Avoid over-salting, as the curry sauce will also have salt. - 2
Heat vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
- 3
Add the minced garlic and grated ginger to the skillet and cook for 1 minute until fragrant.
- 4
Stir in the diced tomatoes, curry powder, turmeric, cumin, and coriander. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant and the tomatoes start to break down.
- 5
Pour in the coconut milk and bring the mixture to a gentle simmer. Let it simmer for about 5-7 minutes to allow the flavors to meld.
- 6
Gently add the fish chunks to the simmering sauce. Ensure the fish is mostly submerged. Cover the skillet and cook for 8-10 minutes, or until the fish is opaque and cooked through. Avoid overcooking the fish, as it can become dry.
- 7
Stir in the lime juice and season with salt to taste. Be careful not to break up the fish too much when stirring.
💡 Tip: Taste and adjust seasoning before serving. - 8
Garnish with fresh chopped cilantro before serving. Serve hot with steamed rice or chapati.
💡 Pro Tips
- ✓Use full-fat coconut milk for a richer and creamier curry.
- ✓If you prefer a thicker sauce, you can simmer it uncovered for a few extra minutes before adding the fish.
- ✓Add a pinch of cayenne pepper or a chopped chili for a spicier curry.
🔄 Variations
- Add a handful of spinach or kale to the curry during the last 5 minutes of cooking.
- Include some diced bell peppers or peas for added texture and color.
- A squeeze of fresh lemon juice can be used instead of lime juice.