Western Kenya, known for its lush landscapes and vibrant cultures, is also renowned for its rich and diverse cuisine. Among its culinary gems is the Western Kenyan Fish Curry, a savory and aromatic dish that highlights the region’s bountiful catch from Lake Victoria. This curry combines fresh fish with a blend of spices and creamy coconut milk, offering a taste of the region’s unique flavors. Whether you’re a fan of fish dishes or looking to explore new cuisines, this recipe will transport you to the heart of Western Kenya.

Ingredients

  • 2 lbs (900g) fresh fish fillets (e.g., tilapia or any firm white fish), cut into chunks
  • 2 tablespoons vegetable oil or coconut oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 large tomatoes, chopped
  • 1 green bell pepper, diced
  • 1 cup coconut milk
  • 1 cup fish or chicken stock (or water)
  • 2 medium potatoes, peeled and cubed
  • 1 large carrot, sliced
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon soy sauce (optional, for extra depth)
  • 1-2 green chilies, finely chopped (optional, for heat)
  • 1 tablespoon lemon juice or vinegar
  • Fresh coriander (cilantro), for garnish
  • Cooked rice or ugali, for serving

Instructions

  1. Prepare the Fish:





    • Rinse the fish pieces under cold water and pat them dry with paper towels. Season with salt and black pepper.

  2. Cook the Aromatics:

    • Heat the vegetable or coconut oil in a large pan or Dutch oven over medium heat. Add the chopped onions and sauté until they are translucent and lightly golden.
    • Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

  3. Add the Tomatoes and Spices:

    • Stir in the chopped tomatoes and cook until they break down and blend into the mixture.
    • Add the curry powder, ground cumin, ground coriander, turmeric powder, paprika, black pepper, and salt. Stir well and cook for a few minutes until the spices release their aroma.

  4. Combine Ingredients:

    • Add the diced green bell pepper, cubed potatoes, and sliced carrots to the pan. Stir to coat with the spices.
    • Pour in the coconut milk and fish stock (or water), stirring to combine. Bring the mixture to a boil.

  5. Cook the Curry:

    • Reduce the heat to low and let the curry simmer for about 10-15 minutes, or until the potatoes and carrots are tender and the sauce has thickened slightly.

  6. Add the Fish:

    • Gently add the fish chunks to the curry. Simmer for another 8-10 minutes, or until the fish is cooked through and flakes easily with a fork. Be careful not to stir too vigorously to avoid breaking up the fish pieces.

  7. Adjust the Flavor:

    • Taste the curry and adjust the seasoning with additional salt, pepper, or soy sauce if desired. Add the lemon juice or vinegar to balance the flavors and enhance the dish.

  8. Garnish and Serve:

    • Garnish the curry with freshly chopped coriander (cilantro). Serve hot with steamed rice or ugali, a traditional Kenyan maize porridge.

Tips for Success

  • Fresh Fish: Using fresh fish will enhance the flavor of the curry. If fresh fish isn’t available, you can use frozen fillets.
  • Spice Level: Adjust the amount of green chilies based on your preferred level of heat.
  • Creaminess: If you prefer a richer curry, increase the amount of coconut milk or add a splash of cream.

Western Kenyan Fish Curry is a comforting and flavorful dish that captures the essence of the region’s culinary traditions. With its aromatic spices, tender fish, and creamy sauce, it’s sure to become a favorite in your recipe collection. Enjoy this dish as a delightful way to experience the tastes of Western Kenya from your own kitchen!