Kariba Bream Fish Stew
Kariba Bream Fish Stew
Course: MainCuisine: FusionDifficulty: EasyMy family usually enjoys my grilled and fried versions of prepared fish. I decided to prepare a stew this time and they loved it. It was so delicate, flaked as you cut through with a fork, knife, or spoon, simply enjoyable. Preparing the fish (removing the scales and fins) is my least favourite part!! In fact, at this particular time, I got cut by the fins on my middle finger as I was cutting them off. You can enjoy this with anything from sadza to rice or potatoes.
Equipment
Sharp knife
Chopping board
Teaspoon
Non-stick frying pan
Slotted spoon
Get This
1.2 kg Kariba Bream, gutted
1/2 medium onion
3 medium tomatoes, grated
2 cloves garlic, finely chopped
1 tsp salt
3 tbsp oil
1/4 tsp curry powder
2 tbsp tomato paste
2 tbsp Mr Sauce Tomato Sauce
2 tbsp Mr Sauce Sweet Chili Sauce
60 ml water
1 tbsp spring onion, chopped
A sprinkle of freshly ground black pepper
Do This
- Get your ingredients together
- Wash and de-scale your fish. Cut it into medium-sized pieces. and season with 3/4 tsp salt.
- Heat 2 tbsp of oil in a pan. Add the fish (in batches if you must, if your pan is small so that your fish is not crowded. A crowded pan/pot causes uneven heat distribution) skin side down.
- Fry for about 3 minutes on medium-high heat or until the skin is a bit crispy and golden brown on the sides. Flip it over and do likewise on the other side.
- If cooking in batches, repeat the process until all the fish is cooked. Remove from pan and set aside, sprinkle lemon juice over all the pieces and cover.
- Using the same pan, add 1 tbsp of oil, onions, garlic, and curry powder. Fry for about 2 minutes. Add the tomatoes, 1/4 tsp salt, tomato paste, tomato sauce, and sweet chili sauce.
- Stir and allow to cook for another 2 minutes. Add water and stir. Return the fish to the pan, gently placing it into the sauce
- Close the an and gently simmer on low heat for 3-5 minutes. Sprinkle spring onion and freshly ground black pepper on top before serving. Enjoy!!