Walima cooking club june challenge: fish stew from bahrain

Main Dish
4 servings
10 min
10 min
Very Easy


Number of serving: 4
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


  • 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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