Best Truly Indian Fish Stew Recipes

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

Kerala Fish Molly image

Provided by Kannamma - Suguna Vinodh

Categories Side Dish

Time 30m

Yield 4

Number Of Ingredients 14

500 grams fish steaks ( I used king fish)
4 tbsp coconut oil
2-3 sprigs curry leaves
2 inch fresh ginger, very finely chopped
2 onion, finely chopped
3 green chillies, chopped
6 cloves garlic, finely chopped
2 tomatoes, finely chopped
1 1/2 teaspoon salt
1 teaspoon turmeric powder
1 teaspoon chili powder
500 ml fresh coconut milk or 250 ml canned coconut milk
Juice of one small lime
1 teaspoon vinegar

Steps:

Heat coconut oil in a pan and add in very finely chopped ginger and curry leaves. Fry for a minute.
Add in the finely chopped onion and garlic. Add in the chopped green chilli.
Fry till the onions are soft. No need to brown the onions. Add in the finely chopped tomatoes and the salt and fry until the oil floats on top. It will take about 5 minutes in medium flame.
Add in a teaspoon of turmeric and a teaspoon of chilli powder. Fry for 30 seconds. Add in a cup of water and let it come to a boil. Once the water boils, add in the fish. Let it simmer for 5 minutes.
Reduce the flame to low. Add in the coconut milk.
If using fresh coconut milk, add in 500 ml of the fresh coconut milk. ( I used first pressed and second pressed coconut milk combined).
If using store bought coconut milk, Add 250 ml of store bought coconut milk plus 250 ml of water.
Add in the lime juice and the vinegar. Let it simmer for 5 minutes on a very low flame.
Switch off the flame and serve hot.