Name: Brazilian Coconut Curry Fish Stew (Moqueca)
Total time: 45 min
Yield: 4 servings
Ingredients: 1 jar Masala Mama Coconut Curry Simmer Sauce; 1.5 firm white fish (Halibut, Black Cod, Sea Bass thicker cuts are best); 2 tablespoons coconut or olive oil; 1 red bell pepper; 0.5 teaspoon red pepper flakes; 0.75 canned crushed tomatoes; 1 cup coconut milk (more for a creamier curry); Scallions, white and greens separated, thinly sliced to yield about 1 cup; Limes, zested and juiced; 1 bunch cilantro, chopped; Mama's Perfect Basmati Rice

Ready in: 45 mins

Serves: 4 servings

Ingredients: 11

This moqueca builds its broth from a coconut curry simmer sauce reinforced with crushed tomatoes, extra coconut milk and red pepper flakes, so it turns out rich without a long spice list. White fish and red bell pepper cook gently in it, then lime, green onion and cilantro sharpen everything at the end. Four servings over basmati rice in 45 minutes.

Ingredients

1	jar Masala Mama Coconut Curry Simmer Sauce
1 ¹⁄₂	firm white fish (Halibut, Black Cod, Sea Bass - thicker cuts are best)
2	tablespoons coconut or olive oil
1	red bell pepper
¹⁄₂	teaspoon red pepper flakes
³⁄₄	canned crushed tomatoes
1	cup coconut milk (more for a creamier curry)
•	scallions, white and greens separated, thinly sliced to yield about 1 cup
•	limes, zested and juiced
1	bunch cilantro, chopped
•	Mama's Perfect Basmati Rice

Instructions

1.	In a bowl, combine the white fish with 2 tbsp of lime juice, salt, and pepper. Cover and set aside.
2.	Heat coconut or olive oil in a large saucepan. Add sliced red bell pepper, red pepper flakes, and a pinch of salt. Cook until the peppers are soft, approximately 5 minutes.
3.	Stir in the canned crushed tomatoes, the white part of the scallions, and half of the chopped cilantro. Allow the mixture to simmer for 5-7 minutes.
4.	Add the Masala Mama Coconut Curry Simmer Sauce and coconut milk to the saucepan. Mix well to combine.
5.	Gently place the marinated fish into the saucepan. Season with salt and pepper. Avoid stirring vigorously to prevent breaking the fish. Bring to a gentle simmer, reduce the heat, and let it cook for 10-15 minutes until the fish is cooked through. Add some stock or water if the stew is too thick.
6.	Taste and adjust the seasoning with salt, red pepper flakes, and lime juice, if needed.
7.	To serve, garnish the stew with lime zest, the remaining chopped cilantro, and the green part of the scallions. Serve with Mama's Perfect Basmati Rice.