Recipe of Award-winning Fish stew with potatoes and kachumbari
Hey everyone, I hope you're having an amazing day today. Today, we're going to make a special dish, Steps to Prepare Super Quick Homemade Fish stew with potatoes and kachumbari. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Fish stew with potatoes and kachumbari, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fish stew with potatoes and kachumbari delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few ingredients. You can cook Fish stew with potatoes and kachumbari using 11 ingredients and 4 steps. Here is how you can achieve that.
I love fish and so does my family. This can be enjoyed either at lunch or super time
#endofyearchallange
Ingredients and spices that need to be Prepare to make Fish stew with potatoes and kachumbari:
- 2 big fish
- 2 cloves garlic
- 3 medium size tomatoes
- 1 onion
- 1 bunch coriander
- Oil
- to taste Salt
- 1 kg potatoes
- 1/2 tsp tumeric
- 1 green pepper
- More tomatoes and onions for kachumbari
Instructions to make Fish stew with potatoes and kachumbari
- Fish recipe-remove scales and the unwanted parts, clean thoroughly then divide each into 3parts make cuts and sprinkle with salt,leave to dry. Heat oil until hot and deep fry the fish. In a separate pan, fry onions then add garlic and fry for a minute. Add tomatoes, green pepper, fry to form paste. Add preferred spices, salt then a cup of water and put in the fish and cook for 10 mins, by this time you will have a nice gravy. Sprinkle coriander and remove from fire
- Potatoes recipe-peel potatoes and divide into small cubes, then boil water with salt and tumeric and blanch them for 2-3 mins. Then deep fry until they are well cooked and crunchy
- Kachumbari-use not so ripe tomatoes. Remove the seeds and slice them. For the onions, slice them and soak in salty water, chop coriander into small sizes. Mix everything, sprinkle salt and store in the fridge
- The potatoes should be made last so as to serve while hot and the kachumbari should be chilled. ENJOY
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