Brazilian Coconut Curry Fish Stew (Moqueca)
A flavorful and aromatic fish stew infused with coconut curry sauce.
Ingredients
| 1 | Masala Mama Coconut Curry Simmer Sauce |
|---|---|
| 1½ | firm white fish (Halibut, Black Cod, Sea Bass - thicker cuts are best) |
| 2 | tablespoons coconut or olive oil |
| 1 | red bell pepper |
| ½ | teaspoon red pepper flakes |
| ¾ | 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. |
Published on Jul 20, 2024 by Luminița