Tanzanian Coconut Fish Stew, Zanzibar Style

🎁 You have 30 days of free full access to every recipe. Join the Kitchen Club to keep it →
Simien Mountains

📍 Where this dish comes from: Ethiopia · Simien Mountains
Discover the history of this region →
Tanzanian Coconut Fish Stew, Zanzibar Style, plated and ready to serve

This stew shares its coconut and ginger backbone with the fish curry elsewhere in this book, but it’s built to a different purpose — thinner, brothier, and meant to be ladled alongside rice or a main dish rather than served as the centerpiece itself. It’s Zanzibar’s spice-island influence at its most comforting.

What You’ll Need

Ingredients for Tanzanian Coconut Fish Stew, Zanzibar Style

Tanzanian Coconut Fish Stew, Zanzibar Style

A brothier, soupier cousin of the Seafood chapter's coconut fish curry — built for sipping alongside the meal rather than served as a standalone main.
Print Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: East African
Servings: 4 servings
Calories: 330kcal

Ingredients

  • 1 lb firm white fish cut into large chunks
  • 1 tbsp coconut oil
  • 1 onion sliced
  • 2 cloves garlic minced
  • 1-inch piece ginger, grated
  • 1 1/2 cups coconut milk
  • 1 cup fish or vegetable broth
  • Fresh cilantro, chopped
  • Salt to taste

Instructions

  • Heat coconut oil in a pot over medium heat. Add onion, cook 4 minutes until softened.
  • Add garlic and ginger, cook 1 minute until fragrant.
  • Pour in coconut milk and broth, bring to a gentle simmer.
  • Simmer uncovered 8 minutes to let the flavors meld.
  • Add fish chunks, simmer gently 8–10 minutes until just cooked through.
  • Season with salt, top with cilantro, and serve hot in bowls.

Nutrition

Serving: 1serving | Calories: 330kcal | Protein: 24g | Fat: 24g | Fiber: 2g
Tried this recipe?Let us know how it was!

Cooking Tanzanian Coconut Fish Stew, Zanzibar Style in the kitchen

Health Benefits

  • White fish provides lean, complete protein with minimal saturated fat.
  • Coconut milk delivers MCTs, a fast-burning fat source well suited to ketogenic eating.
  • Ginger has a long traditional history of use supporting digestion. Avoid This Mistake Don’t add the fish too early — dropping it into the pot before the coconut base has had time to develop leaves the broth thin and underseasoned, and the fish tends to overcook waiting for the rest of the pot to catch up.
Scroll to Top