Fish Stew
Description
This robust fish stew offers a delightful balance of spicy, tangy, and savory flavors. Featuring firm monkfish (or a similar white fish), the dish simmers with potatoes, mushrooms, and a fragrant base of ginger, garlic, and mustard seeds. The addition of tamarind provides a bright acidity that cuts through the richness, while coconut adds a subtle creaminess. It is a hearty, comforting meal perfect for cooler evenings or when you crave something with depth and character. Simple to prepare with pantry staples, this stew delivers restaurant-quality flavor at home. Serve it hot with saffron rice or crusty bread to soak up the delicious broth.Ingredients
Directions
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Cut the fish into bite-sized chunks and toss them in seasoned flour until lightly coated.
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Heat vegetable oil and sesame oil together in a large pot over medium heat.
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Add ginger, garlic, dried chilies, mustard seeds, and asafoetida; cook for one minute until fragrant.
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Add the flour-coated fish to the pot and sauté briefly for about one minute.
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Add mushrooms, soaked tamarind, water, and diced potatoes to the pot.
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Bring the mixture to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
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Taste the broth and season with salt and pepper if necessary.
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Stir in grated coconut to slightly thicken the stew.
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Remove from heat and stir in chopped coriander leaves.
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Serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 238.3kcal
- % Daily Value *
- Total Fat 6.8g11%
- Saturated Fat 1.7g9%
- Cholesterol 85.1mg29%
- Sodium 93.6mg4%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 39.2g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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