This weekend, make Bahian Moqueca (fish stew in coconut milk) at home with a few alternate ingredients to treat your family and loved ones to international flavours.
- 6-7 big pieces of either Ari, Katla or Borali Fish
- 3 tbsp olive oil or coconut oil
- 1 can coconut milk
- 2 red onions, chopped into small pieces
- 4 garlic cloves, made into a paste
- 3 cm ginger, made into a paste
- 3 tomatoes, chopped
- 1 red, 1 yellow and 1 green capsicum, all cut into long thin strips.
- 4 green chillies (minced)
- 1 tsp dried thyme
- 3 tbsp dried parsley
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp paprika
- ½ tsp red chilli powder
- ½ tsp turmeric
- Lemon juice from 1 big lemon
- 2 tbsp Tomato Sauce
- Freshly chopped Coriander, for garnish
- Salt, according to taste
- Marinate the fish, ½ lemon juice and a pinch of salt together for about half an hour.
- Heat oil in a deep pan and add ginger, garlic, chillies and give it a quick toss.
- Add the onions and sauté for about 3 minutes.
- Add the capsicum and sauté till their skins are translucent
- Add the tomatoes and cook them together for about 3 minutes or until soft. Meanwhile, add all the seasonings (thyme, parsley, cumin, coriander, turmeric, paprika and red chilli powder).
- Stir in the coconut milk. Add the tomato sauce.
- Add the marinated fish, along with the marinated liquid. Add salt to your taste.
- Bring the stew to a boil and then reduce it down to a low simmer. Cover the pan, and let it simmer gently for about 10 minutes so that the fish is cooked thoroughly.
- Adjust seasonings and add a dash of lemon juice.
- Garnish with freshly chopped coriander, green onions and a few fresh chillies.
By Rukmini Baruah