• 1.2 kg Kariba Bream, gutted
  • 1/2 medium onion
  • 3 medium tomatoes, grated
  • 2 cloves garlic, finely chopped
  • 1 tsp salt
  • 3 tbsp oil
  • 1/4 tsp curry powder
  • 2 tbsp tomato paste
  • 2 tbsp tomato sauce
  • 2 tbsp sweet chilli sauce
  • 60 ml water
  • 1 tbsp spring onion, chopped
  • A sprinkle of freshly ground black pepper
My family usually enjoys my grilled and fried versions of preparing fish. I decided to prepare a stew this time and they loved it. It was so delicate, flaked as you cut through with a fork, knife or spoon, simply enjoyable. The preparation of the fish (removing the scales and fins) is my least favourite part!! In fact, on this particular time I got cut by the fins on my middle finger as I was cutting them off :_( . You can enjoy this with anything from sadza to rice or potatoes even.

Equipment

  • Sharp knife
  • Chopping board
  • Teaspoon
  • Non-stick frying pan
  • Slotted spoon

Instructions

  1. Get your ingredients together. These include; 1.2 kg Kariba Bream, gutted
    1/2 medium onion
    3 medium tomatoes, grated
    2 cloves garlic, finely chopped
    1 tsp salt
    3 tbsp oil
    1/4 tsp curry powder
    2 tbsp tomato paste
    2 tbsp tomato sauce
    2 tbsp sweet chilli sauce
    60 ml water
    1 tbsp spring onion, chopped
    A sprinkle of freshly ground black pepper
  2. Wash and de-scale your fish. Cut it into medium sized pieces. and season with 3/4 tsp salt.
  3. Heat 2 tbsp of oil in pan. Add the fish (in batches if you must, if your pan is small, so that your fish is not crowded. A crowded pan/pot causes uneven distribution of heat) skin side down.
  4. Fry for about 3 minutes on medium high heat or until the skin is a bit crispy and golden brown on the sides. Flip it over and do likewise on the other side.
  5. If cooking in batches, repeat process until all the fish is cooked. Remove from pan and set aside, sprinkle lemon juice over all the pieces and cover.
  6. Using the same pan, add 1 tbsp of oil, onions, garlic and curry powder. Fry for about 2 minutes. Add the tomatoes, 1/4 tsp salt, tomato paste, tomato sauce and sweet chilli sauce.
  7. Stir and allow to cook for another 2 minutes. Add water and stir. Return the fish to the pan, gently placing it into the sauce.
  8. Close pan and gently simmer on low heat for 3-5 minutes. Sprinkle spring onion and freshly ground black pepper on top before serving. Enjoy!!

Kariba Bream Fish Stew



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