Walima cooking club june challenge: fish stew from bahrain

Ingredients

• 1 teaspoon of turmeric
• 2 tablespoons of vegetable oil
• 1 kg of fish fillet cubed
• 2 jalapeno peppers seeds removed and finely chopped
• 1 tablespoon of freshly chopped fresh ginger
• 4 cloves of garlic chopped
• Some fresh ginger chopped
• 2 med size chopped onions
• 2 med chopped tomatoes
• 1 1/2 teaspoon of mustard
• 2 ½ cups of water
• 2 cubes of chicken broth , unless you have homemade chicken stock
• Replace the water with stock
• 2 tablespoons of freshly chopped cilantro

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Preparation

• Mix the turmeric with veggie oil, and marinate the fish in it for couple of minutes. Then lay the fish on a baking tray and bake in a preheated 400F oven for 18 minutes to turn golden brown.
• In a food processor, add the garlic, onion, jalapeno peppers tomatoes ginger and mustard, and whip until it turns to paste.
• Heat a non stick pan and cook the paste on medium heat, without oil, till it start to turn golden,(takes around 5 min) add the water and dissolved chicken bouillon or the chicken stock, whatever you have on hand.
• Cook for 7-8 minutes more to become a thick sauce, pour over the fish in the oven and continue cooking for 10 more minutes.
  
• Serve over Basmati rice and sprinkle fresh cilantro on top.

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