Indian Fish Stew

Name: Indian Fish Stew
Ingredients: 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

14 ingredients

4 steps

Ingredients

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

Directions

1

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

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

Stir in the tomatoes, potatoes and fish (or vegetable) stock. Bring to a boil and simmer for 10 minutes.
4

Add the fish, cover and simmer for 10 minutes or until the fish is tender. Serve with chapatis.