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Cooking Culmination

Cook with what you have. Get better with every meal.

Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

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Kenyan Coconut Curry Tilapia Fillets · Cooking Culmination

Discover / Kenyan

Editorial sample recipeKenyanbeginnerHalalGluten-FreeDairy-Free

Kenyan Coconut Curry Tilapia Fillets

Name: Kenyan Coconut Curry Tilapia Fillets
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Kenyan
Ingredients: 1.5 lb tilapia fillets, cut into medium pieces; 2 tbsp coconut oil; 1 medium red onion, finely chopped; 4 clove garlic, minced; 1 tbsp fresh ginger, grated; 1 tsp ground turmeric; 1 medium serrano chile, seeded and finely sliced; 1.5 cup full-fat coconut milk; 2 tbsp fresh lemon juice

Tender white fish fillets cooked gently in a aromatic coconut broth seasoned with turmeric, fresh ginger, and lemon juice.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Kenyan Coconut Curry Tilapia Fillets

AI illustration

Ingredients

Servings

680 g tilapia filletscut into medium pieces
2 tbsp coconut oil
1 medium red onionfinely chopped
4 clove garlicminced
1 tbsp fresh gingergrated
1 tsp ground turmeric
1 medium serrano chileseeded and finely sliced
360 ml full-fat coconut milk
2 tbsp fresh lemon juice

Allergen information

This recipe contains or may contain:

fish

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Poaching in Coconut Milk

Submerging delicate fish in simmering spiced coconut milk cooks it evenly without drying it out.

Instructions

Step 1: Season the tilapia pieces gently on both sides with a pinch of salt.
Step 2: Heat coconut oil in a wide skillet over medium heat until shimmering.

Step 3: Add the chopped red onion and sliced serrano chile, cooking for 4 minutes until softened.

Step 4: Stir in minced garlic, grated ginger, and ground turmeric, sauteing for 1 minute until aromatic.

Step 5: Pour in the coconut milk, stir well to blend with spices, and bring to a gentle simmer for 3 minutes.

Step 6: Nestle the tilapia pieces into the coconut sauce in a single layer.

Step 7: Cover the skillet and cook on medium-low for 8 minutes until fish flakes easily with a fork.

Step 8: Drizzle fresh lemon juice over the fish and sauce just before off-heat serving.

Cooking tips

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.