Name: Fish stew
Yield: Serves 4
Ingredients: 1 large red chilli, seeded and finely chopped; ½ teaspoon ground white pepper; 1 tablespoon ground cumin; 1 tablespoon ground turmeric; 160 ml (5¼ fl oz) coconut cream; 2 tablespoons olive oil; 1 garlic clove, crushed; 100 g (3½ oz/½ cup) jasmine rice; 2 tablespoons light brown sugar; 1 handful coriander (cilantro) sprigs; 1 leek, white part only, rinsed and finely chopped; 2 large ripe tomatoes, cut into 1 cm (½ inch) cubes; 1 lime, quartered; 800 g (1 lb 12 oz) firm, white-fleshed fish, cut into chunks; 800 g (1 lb 12 oz) tinned diced tomatoes; 1 green capsicum (pepper), cut into 1 cm (½ inch) cubes

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Simple Table

By Michele Cranston

Published 2016

About

For this spicy fish stew I’ve chosen to serve the coconut cream on the side rather than cooking it into the dish, as I find the coconut cream can diffuse the flavours a little. I love the richness of this stew, and the peppery flavours work so beautifully with the fish. So, spoon the coconut cream over the stew after you’ve served it and enjoy both tropical and earthy flavours in the one mouthful