Fish stew

Still remember every direction my Mom gave it to me to get this recipe right. After a decade and a half, and making this in various parts of the world, I am yet to find anyone who didn’t like this!

A good Fish stew is all about handling every step delicately, so that you respect the ingredients to bring out the delicate flavors without compromising the texture of the Fish.

500 grams of firm fish (Black Pomfret, King fish or Red Snapper preferred)

1 large onion chopped in length
4 green chillies slit but not halved
**200ml of light coconut milk (second press)
**150ml of thick coconut milk (first press)
½ inch piece of cinnamon
2 pieces of cloves
½ inch piece of ginger cut in to 3 and crushed lightly
6 cloves of garlic crushed lightly
1 sprig of curry leaves
1 large firm tomato cut in to big
1 teaspoon turmeric powder
1 teaspoon freshly ground pepper

Cut the fish in to slices (1/2 inch thick) . dissolve the turmeric in 5 tablespoon of water and ½ teaspoon salt and rub it over the Fish slices. Take a heavy bottomed non stick pan and over high heat fry each side of fish about 1 and half min and remove it from the pan and keep it aside. Don’t discard the oil which is fried in

In a deep pan add 2 tablespoon of cooking oil and sauté the onion on medium heat for 1 min. Add cinnamon and clove and sauté for another 15 secs and add the ginger and garlic and sauté for another 30 seconds. Add the curry leaves, green chillies and the tomato and again sauté for 1 min. Add the fried fish delicately spreading across and add the light coconut milk and the oil which the fish was fried. Bring it to boil and add then add the first press milk and the pepper powder and turn off the heat. Let it rest for 5 mins and its ready to serve. Best served with any white bread (Baguette, Paav, sliced bread etc)

** One can buy Maggi Coconut milk powder and substitute. For 200ml light coconut milk just add 1 small sachet of the Maggi coconut milk. For 150 ml thick milk add 3 sachets Maggi coconut Milk powder.(Please make sure the water is luke warm and whisk the powder in properly)

Categories: Travel Cuisine

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