👁️ K ❤️ K
Fish Stew Recipe with Prayosha Meera Fish Curry Masala
Ingredients
- ¼ cup canola oil
- 1 onion, finely chopped
- 1 tbsp garlic, minced
- 1 tsp ginger, minced
- 1 tsp fresh thyme
- ½–1 tbsp smoked paprika
- 1 tsp Prayosha Meera Fish Curry Masala
- 8 oz (about 1 cup) tomato sauce
- 1 tsp white pepper
- 3–4 cups water
- 1–2 tsp bouillon powder (optional)
- 3 lb (1.4 kg) white fish, cut into steaks
- 1 bell pepper, sliced
- 7–8 Thai basil leaves (or any fresh basil)
- 2 tbsp fresh parsley, chopped
- Salt to taste
Step by Step Guide
- Wash the fish steaks thoroughly, drain well, and pat them dry with a clean kitchen towel or paper towels.
- Heat ¼ cup canola oil in a large saucepan. Add the chopped onion and sauté until soft and translucent.
- Add the minced garlic, minced ginger, fresh thyme, smoked paprika, and 1 tsp Prayosha Meera Fish Curry Masala. Sauté for 2 minutes until aromatic.
- Pour in the tomato sauce, then add white pepper, bouillon powder (if using), salt, and 3–4 cups water. Stir well and let the stew simmer for 10–15 minutes.
- Gently add the fish steaks, sliced bell pepper, and Thai basil leaves. Simmer for about 10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Garnish with fresh chopped parsley and serve the hot Fish Stew with steamed rice or whole wheat couscous.
