Spicy Curried Fish Stew Food

SPICY FISH STEW

Steps:

• In a 6-quart dutch oven, heat the oil over medium-high heat until hot; add the garlic, onions, red chiles and green peppers.
• Saute about 5-7 minutes, until the onions are slightly transparent and the peppers are tender.
• Add the tomatoes, rice wine, clam juice, salt and pepper and bring to a boil; reduce the heat to low and simmer uncovered for 10-15 minutes.
• Add the fish pieces to the tomato mixture, toss to coat, cover and simmer for about 10-12 minutes, or till fish flakes easily.
• Taste for seasoning, adding more salt if necessary and sprinkle with minced scallion greens.

CURRIED FISH STEW, GOAN STYLE

Steps:

• combine lemon juice, 1 tsp salt, and fish:allow to marinate outside refrigerator for about 10 minutes.
• Seed, core, and chop the tomatoes into cubes, slice onion, mince jalepenos.
• Puree garlic, ginger, coconut milk, coriander, cumin, sugar, pepper, cayenne, and turmeric in a blender.
• Heat oil and cook onion until golden: add tomato and cook 5 minute.
• Add puree, jalepenos, water, and remaining 3/4 tsp salt and bring to a simmer.
• Add fish and 1 tbsp of the marinade and simmer until fish is cooked.

SPICY CURRIED FISH STEW

Steps:

• 1) Dice Onions. click link to see short video for best method http://www.youtube.com/watch?v=TwGBt3V0yvc 2) Finely mince garlic cloves, use a garlic crusher, grater, or knife. Please dont use pre-sliced garlic. 3) Mince chili peppers and ginger. 4) In your stew pot (preferably cast iron) heat your olive oil, till it is thin and at a low viscosity. Turn Heat down to 4 (in between one quarter and medium) and wait a minute or so. 5) Add your onions, garlic, ginger and chili peppers to oil. Stir for about 5 minutes, then add ground cumin, corriander, salt and pepper. 6) Add your water, and lemon juice along with your tomato paste. Stir for about 5-6 mintues, all the while at temperature 4. 7) Add your chicken stock, and stir for couple minutes, then add cream and coconut milk. Turn heat up to medium, stir occassionally. Allow ten minutes to slowly boil before adding fish. 8) Remove all skin and bones from Black Cod and add to your pot (dont separate the fillet, its nice to have big chunks). Wait 8 minutes. 9) Add your scallops. Turn up heat slightly, say 2/3 of capacity. Your curry should be boiling but not rapidly. Allow a few minutes to pass. 10) Add your shrimp and butter allow 3 minutes to pass, turn heat down to simmer. 11) Allow stew to simmer for few minutes. Add Cilantro if you prefer and serve Curry with rice.

CURRIED SWORDFISH STEW

Steps:

• Heat ghee in a large Dutch oven over medium. Add onions and sliced fennel and cook, stirring occasionally, until golden brown, about 15 minutes.
• Stir in tomato paste, cumin, and spice blend and cook until aromatic, 1 to 2 minutes. Add garlic and serrano and cook 5 minutes. Add tomatoes and 2 cups water and bring to a simmer. Season fish with salt and pepper and add to pot. Simmer, uncovered, until fish is cooked through, 8 to 10 minutes.
• Add lime juice and season with salt and pepper; gently stir to combine. Ladle stew into bowls; garnish with fennel fronds. Serve with lime wedges and flatbread, if desired.

CURRIED BEEF STEW

Steps:

• Sprinkle beef with salt and pepper; toss with flour. In a Dutch oven, heat oil over medium heat; cook beef and onion until lightly browned, stirring occasionally. Stir in curry powder, soy sauce, bay leaves and stock; bring to a boil. Reduce heat; simmer, covered, 45 minutes., Stir in potatoes and carrots; return to a boil. Reduce heat; simmer, covered, until meat and vegetables are tender, 1 to 1-1/4 hours, stirring occasionally. Remove bay leaves; stir in vinegar. If desired, serve with rice.

SPICY SEAFOOD STEW

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low until potatoes are tender, 4-1/2 to 5 hours. Stir in water, scallops and shrimp. Cook, covered, until scallops are opaque and shrimp turn pink, 15-20 minutes longer.

SPICY FISH STEW

Steps:

• Heat the oil in a large non-stick pan and fry the onions for 8-10 mins until softened and golden. Add the spring onions, garlic, chilli and thyme. Cook, stirring, for 1 min. Pour in the tomatoes and bouillon, then stir in the peppers. Cover and leave to simmer for 15 mins.
• Meanwhile, cook the rice according to pack instructions. Stir in the beans with the coriander and parsley, then leave to cook gently for another 10 mins until the peppers are tender. Add the salmon and lime zest and cook for 4-5 mins until cooked through.
• Ladle half of the stew into two bowls and scatter with the coriander sprigs. Cool the remaining stew, then cover and chill to eat on another night. Gently reheat in a saucepan until bubbling.

THAI-CURRY SEAFOOD STEW

Steps:

• Place curry paste in large pot. Whisk in 1/2 cup coconut milk. Bring to boil; boil 1 minute. Stir in remaining 2 cups coconut milk and 1 cup water. Add broccoli slaw, shrimp, and scallops. Top with mussels. Return to boil. Reduce heat to low; cover and simmer until mussels open and seafood is cooked, about 3 minutes. Discard unopened mussels. Add basil, lime juice, and fish sauce, if desired. Season with salt and pepper.
• Press hot rice into four 2/3-cup custard cups, dividing equally. Invert cups to unmold rice into 4 bowls. Spoon stew around rice and serve.

SPICY CURRIED LENTIL STEW WITH CASHEW NUTS

Steps:

• Heat oil in medium skillet over medium-high heat. Add onions, garlic and jalapeno and cook, stirring frequently, for three minutes or until onion is translucent. Stir in curry powder, cumin, coriander and turmeric. Cook, stirring constantly, for one minute. Scrape mixture into the slow cooker.
• Add tomatoes, lentils, stock, cinnamon sticks and cardamom pods to the slow cooker. Cook on low for three to five hours or on high for 1 1/2 to two hours or until lentils are almost soft.
• While lentils are cooking, preheat the oven to 350 degrees. Toast cashew nuts in a single layer on a baking sheet for 5 to 7 minutes or until lightly browned. Set aside.
• If cooking on low, raise the heat to high. Remove and discard cinnamon sticks and cardamom pods, and add zucchini and cilantro to the slow cooker. Cook for 30 to 45 minutes or until zucchini is tender. Season with salt and pepper, and serve immediately over rice.