Coconut and Lemon Fish Stew

Ingredients

• 1 or 2 fillets of soft white fish (cut into bite size (I used Basa))
• 1 medium onion (thickly sliced)
• 1 medium potato (cut into bite size)
• 1 large carrot (cut into bite size)
• 1 cup vegetable or fish broth
• 200 ml can of coconut milk
• few tender lemon leaves/zest and juice of 1 lemon
• 1 teaspoon black mustard seeds
• 1 teaspoon turmeric powder
• salt
• pepper
• oil

Instructions

1. 1

   Heat little bit of oil in a deep saucepan and scatter the black mustard seeds. Once it starts to sizzle, drop the onion, potato and carrot. Add salt and give it a stir.

2. 2

   Pour the broth along with ½ cup water and bring it to a boil. Cover and let it simmer for about 20 minutes or until the potatoes and carrots are tender to bite.

3. 3

   Pour coconut milk in the saucepan. Then, add salt, pepper and turmeric powder. Drop the fish chunks and give it a stir. Let it cook for about 5 more minutes. Check for salt and add any, if required.

4. 4

   Finally, switch off the gas, drop the lemon leaves and give it one last stir. Cover and let it infuse for about 5 minutes.

5. 5

   Serve warm with rice or bread!