It so tasty, full of flavors and colors ad a great way to get your omega-3 intake!
Ingredients
4onions cut into slices
1tsp.Grated fresh ginger
2tsp.curry powder
1tsp.mustard seeds
1tspturmeric
½tsp.chili powder
½tsp.cumin seeds
½tsp.fennel seeds
1cupmushroom
300gbrown rice
1.5Lveggie broth
200gmixed cherry tomatogreen,orange,red
200glight coconut milk
400gwhite fish fillets
200gcalamari rings
1lemon juice
Parsley and lemon slice for garnish
Instructions
Start by heating 1 Tbsp. grapeseed oil, add the onion, ginger, curry, mustard seeds, turmeric, chili powder, cumin seeds, fennel seeds and stir fry on medium heat for 5 minutes.
Than add the mushroom and stir fry for an extra 3 minutes.
Add the rice and mix it with the onion mixture until it starts popping a little, add the vegetable broth
Mix it all together, bring to boil.
Lower heat and let it simmer for 10 minutes.
After simmering add the tomatoes and the coconut milk give it a mix and let it simmer for extra 10 minutes.
Keep eyes on the stew in those last two steps mentioned up so the stew won’t stick and keep the heat low.
Add the fish and the calamari rings and mix it all together. if the stew is not a little bit runny and still have sauce still add more water or veggie broth (1 cup approx.) to allow the fish to steam.
Mix it all and let is simmer for extra 10 min until everything is cooked while mixing it up each 3 to 4 minutes.
As I said you can add water to loosen up the stew but IF needed, add it gradually so you won’t end up with a soup instead of stew!
Taste for salt and add to taste.
Finish it off by the lemon juice, turn off the heat and let it cool.
Garnish with parsley and some lemons slices
Serve and enjoy.
Notes
If you don’t have rapeseed oil you can use any neutral vegetable oil. Keep checking the stew every 5 minutes or so to mix if needed or to add water if needed. This recipe is great for meal preparation. I prepared a big batch and we enjoy it through the week, it stay in the fridge for 4 to 5 days in great conditions as long as it stored in airtight container preferably glass