Walima cooking club june challenge: fish stew from bahrain



- 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


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.



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