Making Kariba bream stew
MY family usually enjoys my grilled versions of preparing fish. I decided to prepare a stew this time around and they also loved it. The preparation of the fish (removing the scales and fins) is my least favourite part! In fact, on this particular time, my middle finger got cut by fins as I was removing them. Thus, caution is required. Below is a recipe you can enjoy with sadza, rice or potatoes.
Ingredients:
◆ One-and-half kg Kariba bream, gutted;
◆ Half medium onion;
◆ Three medium tomatoes, grated;
◆ Two cloves garlic, finely chopped;
◆ One teaspoon salt;
◆ Three tablespoons oil;
◆ Quarter teaspoon curry powder;
◆ Two tablespoons tomato paste;
◆ Two tablespoons tomato sauce;
◆ Two tablespoons sweet chilli sauce;
◆ 60 ml water;
◆ One tablespoon spring onion, chopped;
Equipment:
◆ Chopping board; ◆ Teaspoon and tablespoon; ◆ Non-stick frying pan;
Directions:
1. Get all your ingredients together.
2. Wash and de-scale your fish. Cut it into medium-sized pieces and season with three-quarter-teaspoon salt.
3. Heat tablespoon of oil in pan. Add the fish in batches if the pan/pot is small so that your fish is not crowded. A crowded pan/ pot causes uneven distribution of heat.
4. Fry for about three 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 one tablespoon of oil, onions, garlic and curry powder. Fry for about two minutes. Add the tomatoes, one-quarter-teaspoon salt, tomato paste, tomato sauce and sweet chilli sauce.
7. Stir and allow to cook for another two 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 three to five minutes.
Sprinkle spring onion and freshly ground black pepper on top before serving. Enjoy!! — zimbokitchen.com