White Fish Stew in Tomato Sauce with Spices and Aromatics
Chunks of white fish are gently simmered until tender in a savory tomato sauce loaded with bold flavours of ginger, curry leaves, yellow mustard seeds and aromatic cumin.
Equipment
- 1 large casserole
Ingredients
- 1 kg white fish fillets see notes
- 3 tbsp cooking oil
- 1 tsp yellow mustard seeds
- 1 tsp cumin seeds
- 1 red onion thinly sliced
- 3-4 garlic cloves minced
- 20 curry leaves thinly sliced
- 3 tomatoes, peeled and finely chopped
- 5 cm piece of fresh ginger grated
- 1/2 tsp salt
- 1/3 tsp ground turmeric optional
- Fresh coriander leaves for garnish
Instructions
- Heat 3 tbsp of cooking oil to medium-high.
- Add mustard and cumin seeds and fry until mustard seeds start to pop.
- Add the onion and sauté for 2-3 minutes until it becomes translucent.
- Add minced garlic and curry leaves and fry for further couple of minutes until the aromas develop.
- Add the tomatoes and stir in grated ginger, salt and turmeric powder, if using.
- Simmer for 5-7 minutes for the flavours to blend.
- Tuck in the chunks of fish and continue to simmer for another 5-7 minutes, turning occasionally, until the fish turns opaque.
- Sprinkle with fresh coriander leaves and serve with rice, fresh bread or paratha.
Notes
- For the best results, use chunky firm white fish such as grouper, hamour or cod.
- The stew can stay in the fridge for up to two days. You can also prepare the sauce in advance and refrigerate or freeze until ready to use.