Tomato and fish stew

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3 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (13)

500.00 g fish — frozen fillets
slightly defrosted
15.00 ml turmeric
30.00 ml oil
1.00 onion — small, chopped
1.00 ml peri-peri
1.00 ml cumin — ground
1.00 ml garam masala
410.00 g tinned tomatoes — whole peeled in tomato juice
85.00 ml tomato purée
sea salt and freshly ground black pepper
30.00 ml sour cream — optional
15.00 ml fresh coriander — chopped
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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).



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