Kenyan Mchuzi wa Samaki na Nazi (Fish Stew with Coconut Milk)
A flavorful and creamy fish stew from the Kenyan coast, featuring tender fish simmered in a rich coconut milk broth with aromatic spices and fresh vegetables.
🧂 Ingredients
- 500 g White fish fillets (like tilapia or snapper)(cut into chunks)
- 2 tbsp Coconut oil
- 1 large Onion(finely chopped)
- 3 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1-2 Green chilies(slit or finely chopped, adjust to taste)
- 2 medium Tomatoes(chopped)
- 1 tbsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 400 ml Full-fat coconut milk(one can)
- 1 cup Water or fish stock
- to taste Salt
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 Instructions
- 1
Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
- 2
Add the minced garlic, grated ginger, and green chilies. Sauté for another minute until fragrant.
- 3
Stir in the chopped tomatoes, curry powder, turmeric powder, and cumin powder. Cook for about 5 minutes, stirring occasionally, until the tomatoes have broken down and the spices are fragrant.
- 4
Pour in the coconut milk and water (or fish stock). Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pot.
- 5
Season with salt to taste. Gently add the fish chunks to the simmering sauce. Ensure the fish is submerged.
- 6
Cover the pot and let it simmer for 10-15 minutes, or until the fish is cooked through and flakes easily. Be careful not to overcook the fish.
- 7
Garnish with fresh cilantro and serve hot with rice, ugali, or chapati.
💡 Pro Tips
- ✓For a spicier stew, add more green chilies or a pinch of cayenne pepper.
- ✓If you prefer a thicker sauce, let the stew simmer uncovered for the last few minutes of cooking.
- ✓Freshly grated ginger and garlic provide the best flavor.
🔄 Variations
- Add diced bell peppers or a handful of spinach during the last 5 minutes of simmering.
- A squeeze of lime juice just before serving adds a bright, fresh flavor.