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

CURRY FISH STEW



Curry Fish Stew image

This is a recipe I invented as a treat during college. It is a tasty, quick, and inexpensive dinner. Serve with jasmine rice, steamed broccoli or salad, and baguette.

Provided by Kristin

Categories     Seafood     Fish

Time 30m

Yield 2

Number Of Ingredients 10

2 tablespoons soybean oil
1 medium onion, finely chopped
2 green onions, finely chopped
1 fresh red chile pepper, finely chopped
1 ½ tablespoons chopped pimento peppers
2 tablespoons curry powder
1 pint light whipping cream
¾ pound cod fillets, cut into 1 inch cubes
garlic powder to taste
salt and pepper to taste

Steps:

  • Heat oil in a medium saucepan over medium heat. Stir in onion, green onions, red chile pepper, and pimentos. Cook and stir until onions are tender, about 5 minutes. Mix in curry powder, and continue to cook and stir 2 to 5 minutes.
  • Blend cream into the onion mixture, and simmer until thickened. Mix in cod, cooking 3 to 5 minutes, until easily flaked with a fork. Season with garlic powder, salt, and pepper.

Nutrition Facts : Calories 668.8 calories, Carbohydrate 15.9 g, Cholesterol 206.4 mg, Fat 52.9 g, Fiber 3.9 g, Protein 35.1 g, SaturatedFat 25.7 g, Sodium 143.9 mg, Sugar 4.4 g

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