Coconut Fish Stew

recipe by @nikhil_nn

coconut fish stew.jpg


  • 1 onion, chopped

  • 3 cloves garlic, minced

  • 1 tsp whole cumin

  • 2 tsp ground coriander

  • 2 tsp turmeric

  • 1 tsp chili powder

  • ½ lemon

  • 1 bunch cilantro

  • 13.5 oz can of coconut milk

  • 2 cups fish stock or water

  • 2 lbs monkfish, filleted

  • 2 yellow peppers, chopped

  • 2 sweet potatoes, cubed*


Start small soup pot or deep skillet over medium heat, add olive oil then add onion, garlic and ginger. Sweat till onions start becoming soft and translucent. Add a splash more of oil and then add cumin, coriander, chili powder & turmeric. When spices are toasted and fragrant add fish stock (or water) & coconut milk. Add sweet potatoes, and bring to boil. When mixture starts to boil, turn low into simmer and wait till the sweet potatoes are cooked through, about 10-15 minutes.

When potatoes are cooked through all the way, add bell peppers and cook for an additional 5 minutes. Taste for salt, add more if necessary.

After all seasonings have been adjusted add in fish and stir slowly. Cover and leave for 5 minutes. After five minutes fish should be just barely cooked. Cook a few minutes longer if necessary, fish is cooked when flesh turns from translucent to opaque and flakes apart easy. Be careful not to overstir curry and break apart the fish. Finish w/ herbs and lemon juice.

Eat with bread or serve over rice!

*Note: Any heartier long cooking vegetable will work in this recipe such as root veggies, squash and cabbage. The longest cooking vegetables should be added in first to the soup mixture.