Description
A delicious Ugandan dish featuring tilapia cooked in a rich coconut and turmeric stew.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 (14-ounce) can coconut milk
- 1 cup vegetable broth
- 1 pound tilapia fillets, cut into chunks
- 1 medium tomato, diced
- 1 red bell pepper, chopped
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
Instructions
- Heat the vegetable oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the ground turmeric and paprika to the pot, stirring well to combine. Cook for another minute to toast the spices.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
- Add the tilapia chunks, diced tomato, and chopped red bell pepper to the pot. Season with salt and black pepper.
- Cover and let simmer for about 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
- Stir in the lime juice just before serving. Garnish with fresh cilantro.
Notes
- For a spicier kick, add 1-2 chopped green chilies when sautéing the onions.
- You can substitute tilapia with any firm white fish like cod or haddock for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Ugandan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg