South Indian Fish Stew


This south Indian fish stew perfectly balances the warmth of chillies, the creaminess of coconut and the tanginess of lemon to create comfort in a bowl

This fish stew is so comforting and moreish that, well, you’ll just want more and more! Inspired by traditional south Indian fish curries, this stew perfectly balances the warmth of chillies, the creaminess of coconut and the tanginess of lemon to create comfort in a bowl.

The delicate fish effortlessly takes on the flavour of the spiced stew without losing any of its own gorgeous freshness. For this recipe I’ve used cod, but most white fishes will work well with the spices in this stew.

You can enjoy this all on its own or with a helping of rice. If you don’t fancy rice, then you could have it with some lovely crusty bread. The bread will soak up the stew beautifully.

Simple South Indian Fish Stew

Recipe by George AlexanderCourse: MainCuisine: IndianDifficulty: Medium
Servings

4

servings
Prep time

20

minutes
Cooking time

30

minutes

This south Indian fish stew perfectly balances the warmth of chillies, the creaminess of coconut and the tanginess of lemon to create comfort in a bowl.

Ingredient

  • 500g cod fish fillets, cut into large pieces

  • 1 large potato, peeled and cut into small 1 inch cubes 

  • 5 shallots, sliced

  • 2 garlic cloves, finely chopped

  • 1 inch ginger, finely chopped 

  • 1/2 tsp turmeric powder

  • 1 tsp chilli powder 

  • 1 tsp cumin powder

  • 1 cup high-grade thick coconut milk

  • 500ml vegetable stock – alternatively the same measure of water dissolved with 1 stock cube

  • 100g canned chickpeas, drained and rinsed

  • 1 lemon, juiced

  • 3 tbsp olive oil 

  • 1 tsp flaked sea salt 

Directions

  • Heat oil in a heavy bottomed pot and add to it shallots, sautéing until they have softened. Add the ginger, garlic, cumin powder, red chilli and turmeric powder and sauté for a further 2 minutes.
  • Then add the potatoes, chickpeas and vegetable stock into the pot. Cover and allow the stew to simmer for 15-20 minutes, or until the potatoes have cooked. 
  • Gently place the fish pieces into the pot, laying them on top of the stewing ingredients. Cover the pot and gently simmer for about 5 mins.
  • Pour the thick coconut milk, lemon juice and flaked sea salt and let everything simmer and infuse for another minute. Remove from the heat and serve immediately with some good crusty bread.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #_pestleandspice.

If you love this fish stew recipe, why don’t you check out our other stew recipes? Like this light lamb stew recipe.

2 Comments

  1. Pingback: Comforting Winter Vegetable Curry | pestleandspice

  2. Pingback: Light Indian Lamb Stew | How to Make Lamb Stew | pestleandspice

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