This spicy aromatic coconut milk fish stew with red lentils is gluten and dairy free and makes a healthy and delicious dinner idea. Simple to prepare it comes together in under 30 minutes!
Friday night is fish night (not always, but today it is) and I have cooked a fiery, rich dish I’ve been thinking about making all week – coconut milk fish stew with red lentils. It contains popular Asian ingredients, such as ginger and coconut milk but is not based on any specific recipe. It is simply a combination of ingredients I’ve been craving (all week) which together are rather delicious.
Don’t you just love it when you can whip up something delicious in less than 30 minutes? I do. Especially when it can feed a family. Fish cooks very quickly and the entire dish (including preparation time) is ready in under 30 minutes!
And while the stew is bubbling away you’ll have enough time to prepare some fluffy basmati rice to go with it. How is that for a quick weeknight dinner idea?
Equipment you’ll need
- Kitchen scale
- Cutting board and knife
- Large pot and spoon
- Sieve for rinsing lentils
How to make coconut milk fish stew: step-by-step
1. Start by briefly frying the ginger, garlic, chilli and onion in a little oil for 2-3 minutes.
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2. Add the red lentils, stir and continue cooking for 2 more minutes.
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3. Add the rest of the ingredients (not the fish), cover and bring to the boil, then simmer for about 15 minutes stirring occasionally.
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4. Add the fish, cover and cook for 2 minutes. Remove from the heat and set aside, covered, for 3 more minutes before serving.
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You may also like this vegetarian lentil lasagna, where I’ve used red as well as green lentils.
Top tips for making fish lentils stew recipe
- Herbs: I think tarragon goes extremely well with fish. I’ve used it before in my Spicy Fish Wraps recipe as well as Fish Pie with Avocado and Tarragon. It is so fragrant and really complements the coconut and ginger in the stew. However, either thai basil or cilantro would work well too.
- You can use any white fish to make this easy stew recipe, so just use whatever is easiest to get where you live. (I used cod but haddock, pollock or hake would be fine too). Frozen fish is fine too, but let it thaw completely first. You can refrigerate it overnight to defrost slowly.
- Use similar size fish pieces so they cook evenly.
- As fish cooks very quickly it gets added to the stew in the last 2 minutes of cooking. After you’ve turned off the heat let it stand, covered, for about 3 more minutes before serving. Overcooking the fish might make it tough and stringy, but do ensure it is cooked through before you serve it.
- Refrigerate for up to 3 days.
- Freeze individual portions in airtight containers for up to 3 months (do not freeze if your fish had previously been frozen).
More one pot fish dinner ideas
Need more easy meal ideas using fish? Try this easy fish in vegetable tomato sauce! It’s a Polish inspired quick, easy and delicious dish. You might also like this healthy fish pie with cauliflower topping or this easy tuna bake with butternut squash. Check out also this salmon pot pie with sweet potato and spinach.
KEEP IN TOUCH!
How has your easy fish stew with tomatoes turned out for you? Let me know in the comments below, thanks!
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Coconut Milk Fish Stew with Red Lentils
Ingredients
- 500 g cod/haddock filet skinless, boneless, chopped into chunks
- 1/2 cup red lentils rinsed
- 2 tbsp fresh tarragon leaves only (about 6 twigs), finely chopped, or approx.2 tsp dry
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1.5 tbsp ginger finely chopped
- 1 small red chilli finely chopped (use less if you want it less spicy)
- 1 x400g can tomatoes
- 170 ml coconut milk
- 2 tbsp coconut/vegetable oil
- 1 tsp coarse sea salt
Instructions
- In a large pot heat up the oil, add the garlic, ginger, chilli and onion, and gently cook for 2-3 minutes stirring occasionally.
- Add the lentils, stir and cook for 2 more minutes.
- Add the tomatoes, coconut milk, tarragon and salt, stir, cover, bring to the boil, then simmer for 15 minutes, stirring often (don't let the lentils stick to the bottom of the pot).
- Add the fish, stir carefully, cover and cook for 2 minutes. Turn off the heat and leave to stand, covered, for about 3 more minutes. Serve with rice or quinoa (ensure the fish is cooked through).
Notes
- Herbs: I think tarragon goes extremely well with fish. I've used it before in my Spicy Fish Wraps recipe as well as Fish Pie with Avocado and Tarragon. It is so fragrant and really complements the coconut and ginger in the stew. However, either thai basil or cilantro would work well too.
- You can use any white fish to make this easy stew recipe, so just use whatever is easiest to get where you live. (I used cod but haddock, pollock or hake would be fine too). Frozen fish is fine too, but let it thaw completely first. You can refrigerate it overnight to defrost slowly.
- Use similar size fish pieces so they cook evenly.
- As fish cooks very quickly it gets added to the stew in the last 2 minutes of cooking. After you've turned off the heat let it stand, covered, for about 3 more minutes before serving. Overcooking the fish might make it tough and stringy, but do ensure it is cooked through before you serve it.
- Refrigerate for up to 3 days.
- Freeze individual portions in airtight containers for up to 3 months (do not freeze if your fish had previously been frozen).
Nutrition
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
Wow! This looks like a very filling meal! Thanks for sharing, Monika!
Thanks Jhuls! It’s satisfying but also light as I didn’t use too much coconut milk:)
This is really a delicious recipe Monika! I don’t put fish in stews very often as my husband isn’t keen but if he was out this is the kind of recipe I’d make. Thank you so much for sharing with #CookOnceEatTwice x
Thank you Corina! Not everyone in my family is crazy about fish either, which has its good sides – I’ve still got some of this stew in the fridge to enjoy later:)
Mmm I love fish in coconutty soups/stews/curries and yours looks absolutely delicious!! Happy FF!
Thank you! Glad you like the recipe:)
I love pairing fish with creamy ingredients, like coconut milk. Your stew looks fantastic, definitely worth waiting all week! Also – I love the idea of Fish Fridays!
Thank you Alison! I am about to have the leftovers. Yum:)
Haha – you know how much of a fan of quick and easy weeknight dinners I am! And this one does look a good one. I often end up making recipes out of things I have been craving – it’s funny how often it all just ‘works’ and I end up with a great new recipe idea! Thanks for linking up with #CookBlogShare 😀 Eb x
Thank you Eb! I am usually a spontaneous cook but this particular recipe took a week to mature in my head:)