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.

Jul 20, 2024