Spiced Coconut Fish Stew With Jasmine Rice Recipe

About this recipe

Start your day with the rich and comforting flavors of Spiced Coconut Fish Stew with Jasmine Rice, an Asian-inspired breakfast that’s as nourishing as it is delicious. Tender fish fillets are simmered in a creamy coconut milk base infused with a medley of aromatic spices like turmeric, chili, and coriander, creating a dish that’s both hearty and flavorful. The addition of fresh ginger, garlic, and curry leaves enhances the stew’s complexity, while the fluffy jasmine rice perfectly complements its warm and savory essence. Not only is this meal packed with 47 grams of protein to fuel your body, but it also provides healthy fats from coconut milk and essential vitamins from fresh vegetables. The cooking process is straightforward yet rewarding, making it a perfect choice for an indulgent breakfast or brunch. Serve it hot, garnish it with fresh coriander, and enjoy a wholesome start to your day.

Ingredients

• 250 g Tendercuts Basa Boneless Fillet F&S
• 500 ml Oil (For Frying)
• 500 g Onion
• 500 g Desi Tomato (Tamatar)
• 110 g Unpeeled Garlic Cloves
• loose Ginger
• medium Chilli Green Long
• 100 g Orika Big Mustard Seeds
• 50 g Pluckk Organic Curry Leaves
• 1 pack (100 g) Khetika Stone Ground Turmeric Powder, Single Origin, With Natural Oils, High Curcumin,Reusable Pouch
• - Red Chilli Powder
• - Dhaniya Powder | Freshly Ground Coriander | Citrusy & Fragrant | Pure Spice For Everyday Cooking | No Additives
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• 1 kg Fish Fillets
• 250 ml Real Thai Unsweetened Coconut Milk
• 250 g Jasmine Rice

Instructions

1. 1. Rinse the jasmine rice under cold water until the water runs clear, then cook it in a pot with 360 ml of water on low heat until fluffy.
2. 2. Rinse the fish fillets and cut them into bite-sized pieces, ensuring they are free of bones.
3. 3. Finely chop the onion, tomato, garlic, and ginger, and slit the green chilies lengthwise for added flavor.
4. 4. Heat vegetable oil in a deep pan over medium heat, and add mustard seeds and curry leaves until they splutter.
5. 5. Add the chopped onion and sauté until golden brown, stirring occasionally to prevent burning.
6. 6. Mix in the garlic, ginger, green chilies, and tomatoes, and cook until the tomatoes soften and release their juices.
7. 7. Sprinkle in the turmeric, red chili powder, coriander powder, and salt, stirring well to combine with the tomato mixture.
8. 8. Pour in the coconut milk and water, then bring the mixture to a gentle simmer over low heat.
9. 9. Carefully add the fish pieces to the simmering stew and cook for 8-10 minutes until the fish is tender and cooked through.
10. 10. Taste and adjust seasoning if needed, adding a pinch of salt or more spices as preferred.
11. 11. Garnish the stew with fresh coriander leaves for a burst of flavor and color.
12. 12. Serve the spiced coconut fish stew hot alongside the fluffy jasmine rice for a delicious breakfast.