This recipe is an essential and traditional staple in our house, I make this several times a year during the fall and winter months. It is essentially a great one pot stew, perfect with winter squash and cauliflower. In a bind I have been known to add chunks of potatoes to it, and sometimes a handful of green peas. All of that is up to you, but at heart is wholesome rich tasting comforting goodness that works well for a crowd. —Rinku Bhattacharya /Spice Chronicles
4 to 6
salt or to taste
coconut or olive oil
medium red onion, finely diced
freshly grated ginger
winter squash such as a kabocha, peeled and cubed
cauliflower, cut into medium sized florrettes
green serrano chillies, minced
lime juice, optional
In This Recipe
Place the fish in a mixing bowl, toss with half the turmeric and salt and set aside as you continue with the rest of the prep.
Heat the oil and add in the nigella seeds and wait until the seeds begin to crackle. This will take about 30 seconds.
Add in the remaining turmeric and quickly add in the onion with the remaining salt and saute the onion for about 5 minutes, until the onion is soft and translucent.
Add in the squash and the cauliflower and mix well. Cover and cook on very low heat until the vegetables are almost cooked.
Add in the tomatoes and mix well, continue cooking until the tomatoes soften.
Add in the chilies, coconut milk and water and bring to a simmer. Add in the fish and cook for another 8 to 10 minutes until the vegetables are soft and the fish is cooked through.
Garnish with cilantro and sprinkle with lime juice if using.