Tilapia Stew
Fresh Lake Victoria tilapia in a rich tomato stew - the two-step fry-then-simmer method
⏱️ Ready in 1 hr
Medium
👥 Serves 4
Tilapia Stew
🔪25 min
🔥35 min
👥4
⚡400 cal
Listen to recipe instructions while you cook hands-free
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Ingredients
0 of 13 ready
↓
Whole tilapia4 medium
scaled and gutted - whole fish is traditional!
Vegetable oil1 cup
for frying
Corn flour1 cup
for coating
Onions2 large
1 chopped, 1 sliced
Tomatoes5 large
GRATED not chopped
Garlic4 cloves
minced
Ginger1 inch
grated
Green bell pepper1 large
sliced
Royco Mchuzi Mix2 tbsp
or bouillon + turmeric
Curry powder1 tbsp
Scotch bonnet pepper1 whole
for aroma, not heat
Fresh cilantro1/2 cup
Lemon juice1 lemon
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↓Equipment Needed
3 items required
🍳Large frying pan
🍲Stewing pot
🔧Grater for tomatoes
💡 Don't have something? Check the recipe tips for possible substitutions!
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Let's Cook!
Step 1 of 6
1
Season fish with salt, pepper, garlic powder. Let sit 10 minutes.
⏱️10 min
Current
2
Coat fish lightly with corn flour. Heat oil in pan. Fry fish 5-7 minutes per side until golden and crispy.
⏱️15 min
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Pro Tip: Frying first = crispy skin and locked-in moisture
3
For stew: Sauté chopped onion until translucent. Add garlic and ginger (1 minute). Add GRATED tomatoes.
⏱️10 min
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Pro Tip: Grating tomatoes creates smoother, richer sauce!
4
Add all spices (Royco, curry, cumin, etc.), bell pepper, and whole scotch bonnet. Simmer 10 minutes.
⏱️10 min
5
Gently place fried fish into stew. Simmer 10-15 minutes MAXIMUM. Do not overcook!
⏱️15 min
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Important: Fish overcooks quickly in stew - 15 minutes max!
6
Finish with lemon juice and fresh cilantro. Serve with posho or matooke.
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Pro Tip: Whole fish on the bone gives the best flavor!
💡 Pro Tips
- •Use WHOLE fish - bones enrich the stew
- •Grate tomatoes instead of chopping for smoother sauce
- •Fry fish first, then simmer briefly - two-step method
- •Never simmer fish more than 15 minutes!