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Indian Fish Stew

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Ingredients

Adjust Servings:
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

Nutritional information

459.3
Calories
89 g
Calories From Fat
9.9 g
Total Fat
1.6 g
Saturated Fat
100.1 mg
Cholesterol
266.7 mg
Sodium
44.3 g
Carbs
7.1 g
Dietary Fiber
7.8 g
Sugars
48.8 g
Protein
677g
Serving Size

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Indian Fish Stew

Features:
    Cuisine:

    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.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Indian Fish Stew,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.,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.


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    Stir in the Tomatoes, Potatoes and Fish (or Vegetable) Stock. Bring to a Boil and Simmer For 10 Minutes.

    4
    Done

    Add the Fish, Cover and Simmer For 10 Minutes or Until the Fish Is Tender. Serve With Chapatis.

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    John Jackson

    Grill guru known for cooking up tender and flavorful barbecue dishes.

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