Tomato and fish stew

Recipe from: 10/23/1997 12:00:00 AM
Ingredients 13
Servings 3
Time

Ingredients

  • 500
    g
    frozen fish fillets,
  • slightly defrosted
  • 15
    ml
    turmeric
  • 30
    ml
    oil
  • 1
    small onion, chopped
  • 1
    ml
    peri-peri
  • 1
    ml
    ground cumin (jeera)
  • 1
    ml
    garam masala
  • 410
    g
    whole tomatoes, chopped and liquid reserved
  • 85
    ml
    tomato purée
  • salt and freshly ground black pepper
  • 30
    ml
    sour cream (optional)
  • 15
    ml
    chopped fresh coriander leaves
 

Method

 
Cut the fish into 3 cm cubes and sprinkle with turmeric. Heat the oil in a fairly large pan and fry the fish until lightly browned. Remove from the pan and set aside. Place the onion and spices in a pan and stir-fry until the onion soften. Stir in the tomatoes and tomato purée. Reduce the heat and simmer slowly for about 5 minutes until the sauce thickens slightly. Add the fish and simmer over low heat until done. Season with salt and black pepper. Remove from the heat and stir in the sour cream and chopped coriander. Serve with nutty rice (see recipe).
 

Read more on: fish/seafood  |  stew  |  shallow-fry
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.