Spicy Peanut and Fish Stew

cook 30 mins
  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 teaspoon finely chopped fresh root ginger
  • 1 teaspoon ground coriander
  • pinch of freshly grated nutmeg
  • pinch of cayenne
  • 400 g (13 oz) can chopped tomatoes
  • 50 g (2 oz) peanut butter
  • 4 coley fillets, about 175 g (6 oz) each, skin on and cut into large chunks
  • squeeze of lime juice
  • 25 g (1 oz) roasted peanuts, roughly chopped
  • coriander
  • cooked plain rice
  • Heat the oil in a large saucepan. Add the onion and cook for 5 minutes until softened. Stir in the garlic and ginger and cook for 1 minute. Add the spices and cook for 1–2 minutes, then stir in the tomatoes and peanut butter. Top up with a little water and leave to simmer for 15 minutes.
  • Add the fish to the pan and cook for a further 5 minutes until just cooked through. Season and add the lime juice, then serve scattered with chopped coriander and peanuts and plain boiled rice.
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