Can I use a different type of fish instead of tilapia?

Absolutely! Any firm white fish works well in this stew. Cod, haddock, pollock, or sea bass are all great alternatives. Avoid very delicate fish that may fall apart too easily in the slow cooker.

Why should I add the coconut milk and fish later rather than at the start?

Adding coconut milk too early in a slow cooker can cause it to split and become grainy. Adding the fish later prevents it from overcooking and disintegrating into the sauce. Both additions in the final 30–45 minutes give the best results.

Can I make this stew without the green chillies?

Yes, the green chillies are listed as optional in the original recipe. If you prefer a milder stew, simply leave them out. The garam masala and other spices still provide plenty of wonderful flavour.

How should I store leftovers and can I freeze this stew?

Store leftovers in an airtight container in the fridge for up to 2 days. You can freeze the sauce base without the fish for up to 3 months. It's best to add freshly cooked fish when you reheat, as previously cooked fish can become dry and crumbly after freezing.

Once you try this recipe, you will be making it everyday! Delicious Fish Stew!

by Phil's Kitchen

SeafoodSlow cooker adapted

Published 15 April 2026Original video

This delicious fish stew is packed with bold, warming flavours from garam masala, coriander, cumin, and turmeric, all brought together in a rich coconut milk sauce. Tender tilapia fillets are gently cooked alongside fresh tomatoes, garlic, ginger, and green chillies for a comforting meal that's surprisingly easy to prepare. Adapted for the slow cooker, this recipe allows all those beautiful spices to meld together over a long, gentle cook for an even deeper flavour. Serve it over steamed rice or with crusty bread to soak up every last drop of that incredible sauce.

Video thumbnail: Once you try this recipe, you will be making it everyday! Delicious Fish Stew!

Watch: Once you try this recipe, you will be making it everyday! Delicious Fish Stew!

Original recipe video — click to play

Original video by Phil's Kitchen11k likes on YouTube

15 mins

Prep time

4 hrs

Slow cook (Low)

2 hrs

Slow cook (High)

Serves

4 hrs 15 mins

Total (Low)

Slow cooker setting:Low 4 hours or High 2 hours

Original method: Approximately 25–30 minutes on the hob

Slow cooker adaptation notes

• Reduced water from 240ml to 180ml as slow cookers retain more moisture. • The sauce base (tomatoes, onion, spices, tomato paste, and water) is cooked on Low for 3–3.5 hours (or High for 1.5 hours) first to develop flavour. • Fish is added later in the final 30–45 minutes to prevent it from breaking apart. • Coconut milk is added in the final 30 minutes along with the fish to prevent splitting. • Browning or searing the fish beforehand is optional but recommended for added flavour and to help the fillets hold together.

Ingredients

Servings:

Units:

Fish

400 g tilapia fillets, cut into large chunks
Add in the final 30–45 minutes of cooking to prevent the fish from breaking apart.
1 whole tilapia, filleted. You can substitute with any firm white fish.

Sauce Base

2 medium tomatoes, roughly chopped
Approximately 250g (9oz) total
1 tbsp tomato paste
1 medium onion, finely diced
Approximately 150g (5oz)
4 whole green chillies, slit lengthways(optional)
Adjust to your preferred heat level.
2 cloves garlic cloves
, minced
1 tsp fresh ginger
, finely grated
Approximately a 2cm (0.75 inch) piece. Quantity estimated as it was not specified in the original recipe.

Spices

1 tsp coriander powder
1 tsp garam masala
½ tsp cumin powder
¼ tsp turmeric powder
1 tsp salt
Adjust to taste.

Liquid

240 ml coconut milk
Add in the final 30 minutes of cooking to prevent splitting.
Use full-fat coconut milk for the best flavour and richness.
180 ml water
Reduced from 240ml (1 cup) to account for slow cooker moisture retention.

Method

1
If you wish to brown the fish (recommended for flavour), season the tilapia pieces with a pinch of salt and turmeric. Heat a little oil in a frying pan over medium-high heat and sear the fish for 1–2 minutes on each side until lightly golden. Set aside.
~5 mins
Optional step
Tip: Browning is optional but helps the fish hold together and adds a lovely depth of flavour.
2
If your slow cooker has a sauté function (or using a separate pan), heat a splash of oil and gently fry the diced onion for 3–4 minutes until softened. Add the minced garlic and grated ginger and cook for a further minute until fragrant.
~5 mins
Tip: If you don't have a sauté function, you can add the raw onion, garlic, and ginger directly to the slow cooker, though pre-cooking develops more flavour.
3
Transfer the onion mixture to the slow cooker (if cooked separately). Add the chopped tomatoes, tomato paste, green chillies, coriander powder, garam masala, cumin powder, turmeric powder, salt, and water. Stir everything together well.
~3 mins
4
Cover and cook on Low for 3 to 3.5 hours or on High for 1.5 hours, until the sauce has thickened and the tomatoes have fully broken down.
~3 hrs 30 mins
Tip: The sauce should be rich and slightly reduced.
5
Stir in the coconut milk, then gently nestle the tilapia pieces into the sauce. Replace the lid and cook on Low for a further 30–45 minutes or on High for 20–30 minutes, until the fish is cooked through and flakes easily with a fork.
~45 mins
Tip: Be gentle when stirring to avoid breaking up the fish.
6
Taste the stew and adjust the seasoning with more salt if needed. Serve hot over steamed rice, with crusty bread, or alongside flatbreads.
~2 mins
Tip: Garnish with fresh coriander leaves if desired.

Nutrition

Detailed nutritional information is coming soon. For now, we recommend using a tool like MyFitnessPal to calculate values for your specific brands and quantities.

Frequently Asked Questions

: Absolutely! Any firm white fish works well in this stew. Cod, haddock, pollock, or sea bass are all great alternatives. Avoid very delicate fish that may fall apart too easily in the slow cooker.

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