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. 1Heat 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. 2Pour 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. 3Pour 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. 4Finally, switch off the gas, drop the lemon leaves and give it one last stir. Cover and let it infuse for about 5 minutes.
5. 5Serve warm with rice or bread!