Fish Stew with Carrot and Kawupi
Fish Stew with Carrot and Kawupi
Print recipe
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Total time | 25 minutes |
| Allergy | Fish |
| Meal type | Side Dish |
| Chef Duminda | Chef Duminda |
Ingredients
- 100g Small Round Fish (Sliced)
- 1 Onion (Chopped)
- 1 Garlic (Sliced)
- 1 Capsicum (Sliced)
- 1 Green Chilis (Sliced)
- 1 Carrot (Diced)
- 30g Kawupi (Boiled)
- 1 teaspoon Mustered Past
- Curry Leaves
- 1/2 teaspoon Turmaric Powder
- Salt
- Paper
- Water
- 1 teaspoon Mustered Cream
- 50ml Coconut Milk
- 1 teaspoon LYMOL
Directions
| Step 1 | |
|
In a clay pot cook the fish for 5 minutes with curry leaves, turmeric powder, salt, paper, LYMOL and water |  |
| Step 2 | |
|
In another pan, sauté curry leaves, onion and garlic |  |
| Step 3 | |
|
Now add the carrots, kawupi and the cooked fish |  |
| Step 4 | |
|
Mix in the mustered cream, capsicum, green chilies, coconut milk and cook for 3 minutes |  |
| Step 5 | |
|
Add salt and paper to teats and serve it hot with steamed rice. |  |
