Kingfish Stew with Green Pumpkin and Potatoes
This flavourful and highly aromatic stew is made with kingfish steaks, vegetables and fragrant spices and garnished with fresh coriander leaves and lemon juice.
Ingredients
- 4 kingfish steaks
- 3 medium white onions sliced
- 10 garlic cloves bruised
- 4 medium tomatoes peeled and chopped
- 1/2 green pumpkin
- 3 medium potatoes
- 1 green chili
- 1 tsp salt
- Handful fresh coriander leaves
- Fresh lemon juice
For the spice mix:
- 1 tsp each coriander and cumin seeds
- 1/2 tsp each black peppercorns green cardamom seeds, red chili powder and ground turmeric
- 1/4 tsp ground cinnamon
Instructions
- Grind the whole spices to a fine powder (see notes)
- Cut green pumpkin and potatoes into semi-circles approximately 7mm wide.
- Brush the fish steaks with a little flour, season with lemon juice and leave to marinate for 30 minutes, then wash the flour off (this will help get rid of the fishy smell).
- Add onions and garlic to a large non-stick skillet or casserole, pour in water to just cover and boil over medium heat for 15-20 minutes until soft.
- Add the chopped tomatoes and the spice mix and continue simmering for 10 minutes, adding water if necessary.
- Smash or blitz the mixture to smooth using a hand blender.
- Add the salt, green chili and potatoes and cook for 5 minutes.
- Add green pumpkin and arrange the fish steaks on top.
- Pour in a little more water if needed, cover and continue to cook until the fish and vegetables are done, for about 20 minutes (depending on the size of the pieces). Taste and adjust for salt.
- Serve garnished with fresh coriander leaves and lots of lemon juice.
Notes
- You can substitute whole spices with equal quantities with ground store-bought spice.
- The stew can be refrigerated for two days.