Kenyan Spiced Fish with Coconut Cream

9:00 pm on 4 April 2005

(Serves 3)


  • 2 tablespoons butter
  • 2-3 cloves garlic, finely chopped
  • 1 small onion or shallot, sliced
  • pinch saffron threads
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 400g firm or flaky white fish, cut into large chunks
  • salt and pepper
  • 2 tomatoes, peeled and chopped
  • 1 cup coconut cream
  • lemon juice


Melt the butter in a frying pan and gently fry the garlic, onion, saffron, cumin and turmeric for 5 minutes.

Add the fish, season with salt and pepper and fry lightly on both sides. Lift the fish out onto a warm plate and set aside. Add the tomatoes to the pan and cook for a minute or two, then add the coconut cream and simmer until the sauce is lightly thickened.

Check seasoning, then put the fish back in the sauce for just a few minutes. Add a good squeeze of lemon juice and transfer to a serving bowl. Carry to the table and serve with plain rice, lemon wedges and a green salad or buttered spinach

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