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Fish Stew

Ingredients

  • ¼ cup Canola Oil
  • 1 chopped Onion
  • 1 tbsp minced Garlic
  • 1 tsp minced Ginger
  • 1 tsp fresh Thyme
  • 1/2 -1 tbsp smoked Paprika
  • 1 tsp Everest Fish Curry Masala
  • 8 ounce Tomato Sauce
  • 1 tsp White Pepper
  • 3-4 cups Water
  • 1-2 tsp Bouillon Powder (Optional)
  • 3 pounds (1.4kg) White Fish cut up in steaksv
  • 1 sliced Bell Pepper
  • 7 -8 Thai Basil Leaves (sub with any variety)
  • 2 tbsp chopped Parsley
  • Salt to taste

Instructions

  • Wash the fish carefully, drain, and pat dry with paper towels or a clean towel.
  • Heat oil in a saucepan; add onion and sauté for.
  • Add minced garlic, ginger, thyme, paprika and Everest Fish Curry Masala. Sauté for about 2 mins.
  • Pour tomato sauce, salt, white pepper and bouillon powder and let it simmer for about 10-15 mins.
  • Add fish steaks, bell pepper and basil. Simmer until the fish is flaky and cooked through, about 10 mins. Sprinkle with parsley and serve warm
  • Serve over whole wheat couscous or white rice
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