I have previously been very skeptical about making stewed or curried fish but that has changed. The need to try new fish recipes other than the usual pan frying changed my perception.
1 medium onion sliced
2 cloves of garlic sliced
1 teaspoon minced ginger
2 tomatoes diced
1 courgette diced
1 bell pepper diced
2 tablespoons coconut cream
1 tablespoon fish masala
1 tablespoon dried parsley
1/2 cup water
2 fish fillet cut into chunks
2 tablespoons of oil for frying
Salt to taste
In a saucepan fry the onions.
Once cooked through, add the tomatoes let then cooked for about 3 minutes then add the eggplant and bell pepper.
Cover and let the veggies cook down.
In the mean time mix the coconut cream with the fish masala.
Add the mixture and the dried parsley to the sauce. Pour in about 1/2 cup of water for the soup.
Then finally add in the fish chunks. Ensure they are almost submerged in the soup.
Tip: Salt the fish chunks before adding them. This ensures that the fish is completely salted.
Cover and let it cook for about 10 minutes or until the fish flakes easily when pierced with a fork.
Serve with steamed rice or ugali.
By far the best fish stew I’ve ever tasted. I even preferred it to the curry. Salting the fish prior to cooking was a brilliant idea.
Let’s just say this will become a staple dish in our household.
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