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
- 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
- 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.