Djiboutian-Style Spiced Fish Stew with Rice
A home-style fish stew of snapper simmered in a tomato base with garlic, chili, and warm spices, served over plain rice. The sauce is light, bright, and savory, making it well suited to delicate fish.
Prep
25m
Cook
40m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 350gBasmati Rice (rinsed)
- 650mlWater
Stew
- 40mlVegetable Oil
- 180gOnion (finely chopped)
- 15gGarlic (crushed)
- 50gTomato Paste
- 320gTomato (finely chopped)
- 15gGreen Chili (finely chopped)
- 4gTurmeric Powder
- 5gCumin Powder
- 5gCoriander Powder
- 4gPaprika
- 9gSalt
- 3gBlack Pepper
- 700gRed Snapper (cut into large pieces)
- 1pcsLemon (cut into wedges)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Bring the water to a boil. Add the basmati rice, cover, and simmer until tender. Keep warm.
- 02
Heat the vegetable oil in a wide pot over medium heat. Add the onion and cook until soft, then stir in the garlic.
- 03
Add the tomato paste, tomato, green chili, turmeric powder, cumin powder, coriander powder, paprika, salt, and black pepper. Cook until the tomatoes break down into a thick sauce.
- 04
Add the red snapper to the sauce, spoon some of the sauce over the fish, and cover the pot.
- 05
Simmer gently at about 90°C (194°F) until the red snapper flakes easily and the sauce is fully cooked.
- 06
Serve the fish stew over the rice with the lemon on the side for squeezing at the table.
Ratings & Reviews
Log in to rate and review this recipe.