Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon paprika (adjust for heat preference)
- 1 can (14 ounces) coconut cream
- 1 cup vegetable broth or water
- 1 pound firm white fish fillets (like snapper or haddock), cut into bite-sized pieces
- 1 tablespoon fresh lime juice
- Salt and pepper to taste
- Chopped parsley or cilantro, for garnish
- Steamed jasmine rice, for serving
Instructions
- Begin by warming the olive oil in a deep pot over medium heat. Add the diced onion and cook until it becomes soft and translucent, which should take about 5 minutes.
- Incorporate the minced garlic and ginger into the pot, stirring for another 2 minutes until the mixture becomes aromatic.
- Sprinkle in the ground coriander, cumin, curry powder, and paprika, stirring continuously for about a minute to enhance the flavors of the spices.
- Gradually pour in the coconut cream and vegetable broth, mixing well to create a smooth base. Allow the stew to come to a gentle boil.
- Carefully add the fish pieces to the pot, ensuring they are well-coated in the sauce. Let it simmer for approximately 6-8 minutes, or until the fish is opaque and flakes easily.
- Squeeze in the lime juice and season with salt and pepper according to your taste.
- Turn off the heat and garnish with chopped parsley or cilantro before serving. Serve the stew warm alongside steamed jasmine rice.
Notes
- Adjust the amount of paprika based on your heat preference.
- For a richer flavor, let the stew simmer a bit longer before adding the fish.
- Serve with lime wedges for an extra zesty kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Swahili
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg