Indian Fish Stew
Ingredients
- 2 tablespoons olive oil ⓘ
- 1 teaspoon cumin seed ⓘ
- 1 onion, chopped ⓘ
- 1 red pepper, thinly sliced ⓘ
- 2 garlic cloves, crushed ⓘ
- 2 red chilies, finely chopped ⓘ
- 2 bay leaves ⓘ
- 1 teaspoon ground cumin ⓘ
- 1 teaspoon ground coriander ⓘ
- 1 teaspoon chili powder ⓘ
- 14 ounces chopped tomatoes ⓘ
- 2 large potatoes, cut into 1 inch chunks ⓘ
- 1 1/4 cups fish stock (may substitute vegetable stock, I did) ⓘ
- 4 cod fish fillets ⓘ
Instructions
- Heat the oil in a large, deep sided frying pan and fry the cumin seeds for 2 minutes or until they begin to splutter. Add the onion, pepper, garlic, chillies and bay leaves and stir well.
- Fry the vegetables for 5-7 minutes on low heat until the onions are browned. Add the ground cumin, ground coriander and chili powder and cook for 3-4 minutes.
- Stir in the tomatoes, potatoes and fish (or vegetable) stock. Bring to a boil and simmer for 10 minutes.
- Add the fish, cover and simmer for 10 minutes or until the fish is tender. Serve with chapatis.
Nutrition & Diet Analysis (per serving)
982
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).