Kenyan · beginner
Kenyan Coconut Curry Tilapia Fillets
Tender white fish fillets cooked gently in a aromatic coconut broth seasoned with turmeric, fresh ginger, and lemon juice.
- PREP TIME
- 15 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Season the tilapia pieces gently on both sides with a pinch of salt.
- 02
Heat coconut oil in a wide skillet over medium heat until shimmering.
- 03
Add the chopped red onion and sliced serrano chile, cooking for 4 minutes until softened.
- 04
Stir in minced garlic, grated ginger, and ground turmeric, sauteing for 1 minute until aromatic.
- 05
Pour in the coconut milk, stir well to blend with spices, and bring to a gentle simmer for 3 minutes.
- 06
Nestle the tilapia pieces into the coconut sauce in a single layer.
- 07
Cover the skillet and cook on medium-low for 8 minutes until fish flakes easily with a fork.
- 08
Drizzle fresh lemon juice over the fish and sauce just before off-heat serving.
A LITTLE KITCHEN KNOW-HOW
Poaching in Coconut Milk
Submerging delicate fish in simmering spiced coconut milk cooks it evenly without drying it out.
Notes from the kitchen
- Handle fish gently when spooning sauce over top to keep fillets intact.
- Adjust heat by removing chile seeds completely or leaving them in.
- Original home-cooking adaptation inspired by Kenyan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
