Entree: Comoros – Mkatra Foutra (A hearty Comorian coconut-spiced fish stew simmered with tomatoes and warm island spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves (3) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1-2 fresh red chiles, sliced (adjust to heat preference)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) ground cinnamon
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1 can (13.5 fl oz (400 ml)) coconut milk
- 1 cup (240 ml) water or fish stock
- 1.5 lb (680 g) firm white fish (e.g., mahi-mahi or grouper), cut into large chunks
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 1 tbsp (6 g) chopped fresh parsley (optional)
- Cooked white rice, to serve

Show original ingredient measurements

- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 3 cloves (3) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1-2 fresh red chiles, sliced (adjust to heat preference)
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground cumin
- 1/4 tsp (0.5 g) ground cinnamon
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 1 can (13.5 fl oz / 400 ml) coconut milk
- 1 cup (240 ml) water or fish stock
- 1.5 lb (680 g) firm white fish (e.g., mahi-mahi or grouper), cut into large chunks
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 1 tbsp (6 g) chopped fresh parsley (optional)
- Cooked white rice, to serve

Instructions

1. Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced onion and sauté until soft and translucent, about 6–8 minutes.
2. Add the minced garlic, grated ginger, and sliced chiles; cook, stirring, until fragrant, about 1 minute. Stir in turmeric, ground coriander, cumin, cinnamon, salt, and pepper and toast the spices for 30 seconds.
3. Add the tomato paste and cook 1 minute, then add the diced tomatoes, coconut milk, and water or fish stock. Stir well and bring the mixture to a gentle simmer.
4. Reduce heat to medium-low and simmer the sauce, uncovered, for 10 minutes to meld flavors and slightly thicken.
5. Gently add the fish chunks to the simmering sauce, spooning sauce over them to submerge. Simmer gently until the fish is opaque and flakes easily, about 8–10 minutes depending on chunk size.
6. Stir in the lime juice and taste, adjusting salt and heat as needed. Scatter chopped cilantro and parsley over the stew.
7. Serve hot over steamed white rice, with extra lime wedges on the side.