Petitchef
PETITCHEF

Walima cooking club june challenge: fish stew from bahrain

By MAGGMAGG

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

Preparation

Step 1

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.

Step 2

In a food processor, add the garlic, onion, jalapeno peppers tomatoes ginger and mustard, and whip until it turns to paste.

Step 3

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.

Step 4

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.

Step 5

Serve over Basmati rice and sprinkle fresh cilantro on top.

Questions:



By MAGGMAGG





Rate this recipe:


Related video

Cod fish with cream, the Portuguese recipe


Related recipes

Recipes

Related articles

10 dishes from the Basque Country in France that you should really know10 dishes from the Basque Country in France that you should really knowQuintessentially British traditional and tasty fish and chipsQuintessentially British traditional and tasty fish and chips

Daily Menu
(c) Madeinwork | Privacy Policy

Want to see our latest videos?
Want to see our latest videos?Join us on Facebook, and catch one video recipe a day! You won't ever be out of ideas!