INDIAN FISH STEW

Indian Fish Stew image

Provided by cyaos

Categories Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

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

Steps:

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 Facts : Calories 459.3, Fat 9.9, SaturatedFat 1.6, Cholesterol 100.1, Sodium 266.7, Carbohydrate 44.3, Fiber 7.1, Sugar 7.8, Protein 48.8