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Recipes >> Chef Zakir Qureshi Recipes > Fish Stew by Chef Zakir Qureshi

Fish Stew

Fish Stew
Prep Time
10 Mins
Cook Time

30 Mins
Serves

4
Tasty hot fish stew serve in winter's special season with chapaties is great to warm your winter. Fish must be included in meal menu minimum once a month to get a balanced diet.
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Source:  Chef Zakir Qureshi
1 Ratings
3 out of 5 stars
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Ingredients

  • Fish fillet ½ kg
  • Oil 3 tbsp
  • Cumin 1 tsp (whole)
  • Garlic cloves 2-3 (minced)
  • Onion 1 (finely chopped)
  • Fresh red chilies 2-3 (finely chopped)
  • Bay leaves 2
  • Red capsicum 1 (finely chopped)
  • Coriander powder 1 tsp
  • Cumin powder 1 tsp
  • Salt as required
  • Red chili powder 1 tsp
  • Turmeric powder 1 tsp
  • Potatoes 2 (diced)
  • Water 1 cup
  • Tomatoes 2-3 (boiled and chopped)
  • Coriander 2 tbsp (finely chopped)

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Cooking Directions

  1. Heat oil in wok. Add whole cumin and fry for a few seconds.

  2. Add garlic cloves, onion, fresh red chilies, bay leaves and red capsicum.

  3. Fry until the onions turn golden brown in color.

  4. Now add coriander powder, cumin powder, salt, red chili powder and turmeric powder.

  5. Stir for 1-2 minutes.

  6. Add the diced potatoes 1 cup water and tomatoes.

  7. Cover and simmer until the potatoes are tender.

  8. Add the fish fillet and simmer for 2-3 minutes.

  9. Increase the flame and cook until the gravy thickens and the oil forms a separate layer.

  10. The delicious fish stew is ready garnish with fresh coriander and serve.

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