Spicy Coconut Fish Stew

4 People
45 min.
easy

Inspired by a classic from the Spice Island of Zanzibar, this quick, easy fish stew uses Robertsons Spice For Fish, Robertsons Ginger, coconut milk and fresh coriander to create beautifully fragrant layers of flavour. Use any firm white linefish of your choice, and serve with fluffy rice and lime wedges.

Ingredients

500 g firm white fish
15 ml or 1 tbsp Robertsons Spice for Fish
5 ml or 1 tsp Robertsons Ginger
15 ml or 3 tsp curry powder
60 ml 4 tbsp vegetable oil
1 onion, finely chopped
1 red pepper, diced
400 g or 1 tin of chopped tomatoes
250 ml or 1 cup of coconut milk
5 ml or 1 tsp of lime juice

Cooking Method

Cube the fish into large pieces and set aside.
Mix all the spices together.
Heat the oil in a large pan over a low heat and gently cook the onions, pepper and spices for about 8 minutes or until soft.
Add the canned tomato, coconut milk and lime juice and simmer for 10 minutes.
Add the fish and cook for a further 5 minutes, or until the fish is just cooked through.
Garnish with coriander and serve with rice and lime wedges