Tilapia-Fischeintopf nach ostafrikanischer Art

Zutaten

• 2 medium onions, grated into fine pieces
• 50 ml of vegetable oil
• 2 garlic cloves, grated
• 1 tsp ginger, grated
• 1 tsp tomato paste
• 2 large tomatoes, blended
• 1 tsp cumin seeds
• 1 tsp smoked paprika (optional)
• 1.5 tsp curry powder
• 500 ml vegetable stock *see note
• 1 kg tilapia fish, cut into steaks (cleaned and patted dry with a paper towel)
• 1 mixed bell pepper, sliced (yellow and red, or green)
• 15 ml coconut cream (optional)
• 1 tablespoon fresh coriander stems, chopped. (or 1 tsp coriander seeds)
• 20 grams, fresh coriander leaves, for garnishing
• Salt to taste

Zubereitung

1. 1

   Heat the vegetable oil in a large pan and fry the cumin for a minute until fragrant, then add in the onions. Cook for 5 minutes until golden brown.

2. 2

   Add in the garlic and ginger, cook for two minutes, while stirring, until the raw smell of garlic is gone.

3. 3

   Next, add the tomatoes, and tomato paste, cook for two minutes, then add the coriander stems or coriander seeds.

4. 4

   Add the paprika and mild curry powder, then add 500ml vegetable broth to the spicy tomato mix.

5. 5

   Time to add in the clean fish. Cook for 10 minutes, and then add the bell peppers.

6. 6

   Drizzle the coconut cream onto the simmer fish stew

7. 7

   Cover and cook for 15 minutes in medium heat.

8. 8

   Garnish with coriander leaves

9. 9

   Your East African Tilapia Fish Stew is ready to serve, that is, if you didn't taste it all while cooking.

10. 10

    Serve with hot ugali or rice.