Coconut Kingfish Stew over Rice-Millet Mix

Tender kingfish simmers in coconut milk brightened with tamarind and ginger, ladled over a soft rice-millet mix. It echoes Amina’s coral-rag kitchen in Coconut Milk on Reef Coals, when Kilwa’s monsoon harbor still smelled of pitch and grated white flesh.

Serves 4

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Ingredients

• 1.5 lbs kingfish or mahi-mahi steaks
• 2 (14-oz) cans coconut milk
• 2 tbsp tamarind paste
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 2, thinly sliced short hot chile
• 3/4 cup white rice
• 1/2 cup millet
• 1 medium onion
• 3 cloves garlic
• 2 tbsp coconut oil
• 1 tsp salt

Instructions

1. 1Cut kingfish steaks into large 2-inch chunks and season with half the salt.
2. 2In a large heavy pot heat coconut oil over medium heat and cook sliced onion, minced garlic, grated ginger, cumin, and sliced chiles until fragrant, about 4 minutes.
3. 3Add tamarind paste and both cans of coconut milk, stirring to combine, then bring to a gentle simmer.
4. 4Add the seasoned kingfish chunks and simmer uncovered 12-15 minutes until fish is opaque and sauce has thickened slightly.
5. 5Meanwhile cook rice and millet together in water with remaining salt until tender, about 18 minutes.
6. 6Serve the coconut kingfish stew ladled over the rice-millet mix.