Truly Indian Fish Stew Recipes

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INDIAN FISH STEW



Indian Fish Stew image

My mother-in-law gave me a box of small recipe books called "Recipes from Around the World" to try some stuff out and this was one of the first dishes I tried as it seemed interesting - and it was out of the "Best of India" book which just so happens to be my favourite cuisine. This dish is very quick and simple to make and is perfect for a cold weeknight.

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

TRULY INDIAN FISH STEW



truly indian fish stew image

a light and hearty fish stew ideal for sharing with family and friend

Provided by jhumjhumi

Time 1h

Yield Serves 4

Number Of Ingredients 0

Steps:

  • clean and pat dry the fish fillet
  • make a paste with onion/ginger/garlic/green chillies and fry in hot oil till golden brown and oil separates
  • add salt to taste and 2-3 cups of water,add fish fillets gently
  • simmer for next 20 mins ,add coriander leaves for the last 2-3 mins
  • serve hot with long grain rice

INDIAN FISH CURRY



Indian Fish Curry image

A very spicy dish. This recipe is inspired by my mother's Bengali fish recipe she used to make in India.

Provided by Mantu

Categories     World Cuisine Recipes     Asian     Bangladeshi

Time 1h25m

Yield 4

Number Of Ingredients 19

2 teaspoons Dijon mustard
1 teaspoon ground black pepper
½ teaspoon salt
2 tablespoons canola oil
4 white fish fillets
1 onion, coarsely chopped
4 cloves garlic, roughly chopped
1 (1 inch) piece fresh ginger root, peeled and chopped
5 cashew halves
1 tablespoon canola oil
2 teaspoons cayenne pepper, or to taste
½ teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon white sugar
½ cup chopped tomato
¼ cup vegetable broth
¼ cup chopped fresh cilantro

Steps:

  • Mix the mustard, pepper, 1/2 teaspoon salt, and 2 tablespoons of canola oil in a shallow bowl. Add the fish fillets, turning to coat. Marinate the fish in the refrigerator for 30 minutes.
  • Combine the onion, garlic, ginger, and cashews in a blender or food processor and pulse until the mixture forms a paste.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Heat 1 tablespoon of canola oil in a skillet over medium-low heat. Stir in the prepared paste; cook and stir for a minute or two. Add the cayenne pepper, turmeric, cumin, coriander, 1 teaspoon salt, and sugar. Cook and stir for an additional five minutes. Stir in the chopped tomato and vegetable broth.
  • Arrange the fish fillets in a baking dish, discarding any extra marinade. Top the fish with the sauce, cover the baking dish, and bake in the preheated oven until the fish flakes easily with a fork, about 30 minutes. Garnish with chopped cilantro.

Nutrition Facts : Calories 338.1 calories, Carbohydrate 11.6 g, Cholesterol 56.1 mg, Fat 13.5 g, Fiber 2.3 g, Protein 41.6 g, SaturatedFat 1.4 g, Sodium 2714.6 mg, Sugar 4.5 g

TURKISH FISH STEW



Turkish Fish Stew image

A non-traditional variant of Turkish fish stew that blends various other Mediterranean influences.

Provided by Randall Shillman

Categories     World Cuisine Recipes     Middle Eastern     Turkish

Time 45m

Yield 4

Number Of Ingredients 20

3 cups water
1 ½ cups dry couscous
2 tablespoons olive oil
1 small white onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
1 cup marinated artichoke hearts, liquid reserved
2 teaspoons capers, liquid reserved
12 small green olives
1 (14.5 ounce) can chopped stewed tomatoes, drained
2 tablespoons white wine
1 tablespoon lemon juice
1 cup water
2 teaspoons sumac powder
1 ½ teaspoons crushed red pepper flakes
1 teaspoon dried basil
1 teaspoon cumin
1 teaspoon minced fresh ginger root
ground black pepper to taste
1 pound tilapia fillets, cut into chunks

Steps:

  • In a medium saucepan, bring 3 cups water to a boil, and stir in the couscous. Remove from heat, cover, and let sit 5 minutes.
  • Heat the olive oil in a skillet over medium heat, and saute the onion and green pepper about 5 minutes, until tender. Mix in the garlic, and continue to cook and stir about 2 minutes. Mix in the artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in the tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
  • Bring the mixture to a boil, and mix in the fish chunks. Reduce heat, and simmer 10 minutes, or until the fish is easily flaked with a fork. Serve over couscous.

Nutrition Facts : Calories 456.4 calories, Carbohydrate 53.4 g, Cholesterol 42 mg, Fat 12.4 g, Fiber 6.3 g, Protein 32.7 g, SaturatedFat 1.6 g, Sodium 761.6 mg, Sugar 5.6 g

NATALIE'S TRINIDADIAN FISH STEW



Natalie's Trinidadian fish stew image

This dish of Caribbean sunshine is perfect for sharing with friend - make sure you marinate the fish in lemon and lime to get a really zingy taste

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 14

2 limes , juice and grated zest of 1, the other halved for serving
1 skinned white fish fillets, such as cod or hoki, about 175-200g/6-8oz each
2 lemons , juice only
2 x 15g packets fresh thyme (you need a lot for the aroma)
¼ tsp white pepper
1 tbsp dark rum
3 tbsp vegetable oil
1 onion , cut into thin rings
a handful of fresh coriander , chopped
2 garlic cloves , chopped
1 beefsteak or 3 normal tomatoes , sliced
2 tsp dark muscovado sugar
shake of Angostura bitters , optional
basmati rice or boiled potatoes and steamed vegetables, to serve

Steps:

  • Pour the juice and scatter the zest of the first lime into a shallow dish big enough to fit the fish in one layer. Swirl the juice around so it covers the entire surface of the dish. Lay the fish on top and pour over the lemon juice.
  • Strip the thyme leaves off the stalks and crush them with a pinch of salt and the white pepper using a pestle and mortar to make a rough paste. Tip the thyme paste over the fish and gently massage it in, taking care not to break up the flesh at all. Pour the rum over and give it one last rub. Cover and leave to marinate out of the fridge for about 1 hour.
  • Heat the oil in a wide shallow pan with a lid. Throw in the onion rings and cook for 4-5 minutes until they begin to soften. Tip the coriander, garlic, tomato slices and sugar in with the onions, stir and cook for about 3-4 minutes until the tomatoes begin to release their juices and everything smells sweet.
  • Lift the fish from its marinade and nestle it in the pan among the onions and tomatoes. Pour over the marinade, 3 tbsp of water and the Angostura bitters, if you are using it.
  • Cover the pan and gently cook for 6-8 minutes until the fish flakes easily and the onions are softened but still have some bite to them. Season with salt and pepper. The authentic Trinidadian dish is tangy-sweet with lots of thyme flavour and very limey, so taste the sauce and if you want more tang, squeeze over the remaining lime. Serve with basmati rice or boiled potatoes and steamed vegetables.

Nutrition Facts : Calories 388 calories, Fat 19 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.31 milligram of sodium

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