Simple Coconut Fish Recipe | Cooking With Madonna




  • 2 medium sized fish
  • 2 medium sized red onions
  • 125ml of coconut milk
  • 4 buds of minced garlic
  • 1tbsp of ginger paste
  • A bunch of dhania finely chopped
  • 1 medium sized carrot (grated)
  • 1 medium sized bell pepper (finely chopped)
  • 1tsp cardamom
  • 1tsp paprika
  • 1tsp black pepper
  • 1tsp salt
  • 1tbsp vinegar (white)
  • 1tbsp royco
  • 4tbsp tomato puree
  • Half a cup of water
  • 1 serving spoon vegetable oil




  • On a heated sufuria/cooking pot, add oil.
  • Add onions and sauté for about a minute.
  • Add the garlic & ginger paste. Sauté for another minute.
  • Add finely chopped dhania stalks for flavorful purposes. Sauté for another minute. Tip from Kaluhi’s Kitchen
  • Add tomato puree, carrots and bell pepper. Carrots act as a sweetener and make the soup thick.
  • Add all your preferred spices and salt to taste. Cover and let it simmer for about 2 minutes on medium heat.
  • Add royco into the water and stir. Add the mixture in the cooking pot/sauce pan.
  • Add vinegar. Cover and let it simmer for about 5 minutes on low heat.
  • Add coconut milk. Cover and let it simmer for another 5 minutes on low/medium heat.
  • Add the fish and make sure it’s we’ll covers with the soup. Use a serving spoon to scoop soup and cover the fish.
  • Cover and let it cook for about 10-15 minutes on low heat.
  • Garnish with dhania leaves. Serve with Ugali or rice.


Cook away 🙂


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