← Back to browse

Focused recipe

Coconut Curry Fish Stew

This coconut curry fish stew is a yellow Jamaican curry-spiced coconut broth with plenty of vegetables, ladled over a seared tilapia fillet. It's fragrant and warming, and fairly easy to make.

Difficulty Medium
Time 20 min
Servings 4
Ingredients 19
Steps 7
Coconut Curry Fish Stew
Caribbean Updated 5/23/2026

Ingredients

Measured from the catalog payload.

  • 3 pcs boneless tilapia filets (white fish of your choice)
  • 1 tablespoon smoked paprika
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoon grape seed or coconut oil or more as needed
  • 1 pc yellow onion chopped
  • 1 pc celery stalk chopped
  • 1/2 pcs red green & yellow bell peppers
  • 1/2 pcs green bell pepper chopped
  • 1/2 pcs yellow bell pepper
  • 2 tablespoon chopped fresh garlic
  • 2 pcs small yellow potatoes cut into bite-sized pieces
  • 2 tablespoon chopped fresh ginger
  • 1 cup grape tomatoes halved
  • 2 pcs carrots cut into sticks
  • 2 tablespoon jamaican yellow curry powder divided, or more to taste
  • 1 can coconut milk
  • 18-24 pcs ozs chicken or veggie broth
  • 1 teaspoon fish sauce
  • 1 cup sliced mushrooms

Instructions

7 cooking steps

  1. Pat fish dry and season with smoked paprika and black pepper.
  2. Heat a cast iron skillet with 1 1/2 tablespoons oil. Once hot, place tilapia filets in the skillet. Allow fish to cook until flesh is opaque and white, 3 to 4 minutes per side. Remove from skillet and set aside.
  3. For broth, heat a Dutch oven with remainder of the oil (you may need to adjust a little). Add onions, celery, bell peppers, garlic, ginger, tomatoes, potatoes, and carrots to the pot. Sprinkle 1 tablespoon curry powder on the veggies and mix well. Cook vegetables until some are just beginning to soften, 3 to 5 minutes. Potatoes and carrots will still be firm at this point.
  4. Add coconut milk, mix well, and allow to simmer for 5 minutes. Add broth, fish sauce, and more curry powder (to taste); mix well and reduce heat to low-medium, cover, and simmer for 5 minutes.
  5. Stir well and taste the broth. If broth needs more curry or possibly a little salt, season to taste.
  6. Reduce heat further to a definite low heat, add mushrooms, cover, and allow to simmer until potatoes and carrots are tender, 5 to 10 minutes. Remove from heat.
  7. To serve, place a piece of fish in a shallow bowl and ladle soup broth on top of the fish.

Catalog details

Useful for browsing and sync.

Dinner, Entree, Soup, Soups, Stews and Chili, Stews, Seafood Tilapia, Curries, Recipes, Coconuts, Everyday Cooking, Soups, Stews and Chili Recipes, Allrecipes Allstar Recipes, Special Collections, Main Dishes Public recipe Revision 1