Steps to Make Award-winning Fish and Rice Stew with an Indian Twist

Hello everybody, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Recipe of Ultimate Fish and Rice Stew with an Indian Twist. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Fish and Rice Stew with an Indian Twist, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fish and Rice Stew with an Indian Twist delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fish and Rice Stew with an Indian Twist is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can cook Fish and Rice Stew with an Indian Twist using 11 ingredients and 8 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Fish and Rice Stew with an Indian Twist:

1. 1 tbsp Olive Oil or Vegetable Oil
2. 1 Onion - Chopped
3. 500 grams Sweet Potato cut into cubes
4. 3 1/2 tsp Curry Powder
5. 250 ml Coconut Milk
6. 2 Vegetable Stock Cubes or Knorr Vegetable Stock Pots
7. 300 grams Basmati Rice
8. 1 Red Pepper deseeded and sliced
9. 320 grams Fresh Mixed Fish Chunks (I used Salmon and Cod)
10. 90 grams Garden Peas
11. 1 Lime - Zest and Juice

Instructions to make to make Fish and Rice Stew with an Indian Twist

1. Firstly, boil your rice. Heat the oil into a large cooking pot, and cook the onion and sweet potato for about 8 minutes.
2. Add the Curry Powder a little at a time, mixing it as you go, and cook for a further 2 minutes, stirring every half minute.
3. Add 200g of of the coconut milk, stock and (pre boiled) rice into the pot, and bring to the boil.
4. Reduce the heat and cook, covered, for 8 minutes.
5. Stir in the red pepper, fish chunks, peas and 30ml of the coconut milk (if you cant afford that much coconut milk, you can use 150/200ml coconut milk and 100/50ml whole/semi skimmed milk.
6. Put the lid back on and cookfor a further 5 minutes, stirring occasionally, until the fish is cooked.
7. Finally stir in the lime zest and juice.
8. Serve hot with a buttered crusty bun (optional)

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So that's going to wrap it up with this special food Step-by-Step Guide to Prepare Award-winning Fish and Rice Stew with an Indian Twist. Thanks so much for reading. I am confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!