Spicy Stew Fish


It is a wonderful and sunny day today. It is a day that works very well with a stew…a fish stew. So in today’s menu there will be a light, spicy and easy recipe folllowed from “Cooking for Two”, 1996 by Richard Olney and Simon Wheeler. In a few minutes it is ready. If you cook a side dish, a little longer but not too long. 🙂

Spicy Stew Fish

Serves 2

Ingredients:

  • 2 (about 650 g) firm white thick fish cutlets or fillets
  • 1 tbsp turmeric
  • 2 tbsp oil (cold-pressed suitable for cooking, preferable)
  • 1/2 onion, chopped
  • 1/4 tsp chilli powder
  • 1/4 tsp ground coriander
  • 1/4 tsp ground cumin
  • 1/4 tso garam masala
  • 410 g can tomatoes
  • 1/3 cup tomato puree
  • 2 tbsp sour cream
  • 1 tbsp chopped fresh coriander

Method:

  • Cut fish into 3 cm cubes; toss fish in turmeric. Heat oil in pan, add fish; cook until lightly browned; remove from pan.
  • Add onion and spices to pan, cook, stiring, until onion is soft. Stir in undrained crushed tomatoes and puree, simmer, uncovered, about 2 minutes or until slightly thickened.
  • Stir in fish; cook, uncovered, until fish is tender; remove from heat, stir in sour cream and fresh coriander. Serve with nutty rice (or basmati rice).

Enjoy your meal!

  • Freeze: Not suitable.
  • Microwave: Not suitable.

Elena G

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