Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, fish and rice stew with an indian twist. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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Fish and Rice Stew with an Indian Twist is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. Fish and Rice Stew with an Indian Twist is something which I’ve loved my whole life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook fish and rice stew with an indian twist using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Fish and Rice Stew with an Indian Twist:

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

Pick out the prawn heads, squeeze out all the lovely juices, then discard, and loosen the stew with a little boiling water, if needed. Once done, I cooled it and filtered it. I would love to hear if you give this a go! Do write to me in the comments and share this recipe if you liked it.

Instructions 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)

I would love to hear if you give this a go! Do write to me in the comments and share this recipe if you liked it. Salmon Chowder with an Indian Twist [This is cross between Kerala-style vegetable stew and Salmon chowder. Place potatoes on the bottom of crock pot. Add carrot, cabbage, onion, fish, garlic, basil, thyme, cayenne, coriander, tomatoes, tomato paste, and stock.

So that is going to wrap this up with this special food fish and rice stew with an indian twist recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!