Kenyan Fish Stew with Coconut Rice

Kenyan Fish Stew

Ingredients:
5 Roma tomatoes, or 1 can of diced tomatoes
1 onion, chopped
2 cloves of chopped garlic
1/3 cup of chopped cilantro (stems included)
1 cup of water
½ cup coconut milk (optional)
Salt and pepper to taste
pilau masala (recipe below)
3-4 pieces of fish (I have used halibut, tilapia fillets and monkfish for this recipe. Other mild flavored fish would work well)

Season both sides of the fish with salt, pepper, and a sprinkle of the pilau masala. Heat a sauté pan with 2 tbsp. of any cooking oil and sear the outside of the fish for 30 seconds to a minute per side then remove the fish from the pan. * Searing the fish is optional. I find that it gives better flavor to the stew*

After the fish is seared add a couple more tablespoons of oil to the pan. Add the onions and garlic. Cook on medium heat until soft, and then add the tomatoes. Add salt and pepper and cook for five minutes until the tomato onion mixture has cooked down.
Add the chopped cilantro and one tsp. of the pilau masala and mix. After mixing add one cup of water. Wait for the mixture to start bubbling, then turn the heat down to a simmer. Taste the broth and adjust the seasoning with salt, pepper and pilau masala. Add the fish to the sauce. Spoon some of the stewing liquid over the fish and cover with a lid for 10 minutes or until your fish is cooked.

Garnish with cilantro leaves and lime wedges.


Pilau masala:
1 tsp. cinnamon
1 tsp. cloves
1 tsp. cardamom
1 tsp. cumin
1 tsp. black pepper

Mix all the spices together

Coconut Rice

Ingredients:
1-cup long-grain rice
1-cup coconut milk
1-cup hot water
1 tsp. pilau masala

Mix all the ingredients together in a pot and cook on low heat until rice is fully cooked (approx. 10-15 min)