One-Pot Wonders

Moqueca or Braziallian Coconut Curry Fish Stew

September 21, 2020
0 Ratings
Photo by MasalaMama
  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

This stew is as flavourful as it is exotic sounding. Super easy with Masala Mama’s Coconut Curry Sauce, it’s a little spicy, zesty and simply amazing!

What You'll Need
  • 1 jar Masala Mama Coconut Curry Simmer Sauce
  • pounds pounds firm white fish- Halibut, Black Cod, Sea Bass (thicker cuts are best)
  • 2 tablespoons coconut or olive oil
  • 1 red bell pepper
  • ½ teaspoons red pepper flakes
  • ¾ cups canned crushed tomatoes
  • 1 cup coconut milk (more for a creamier curry)
  • 3-4 scallions, white and greens separated, thinly sliced to yield about 1 cup
  • 1-2 limes, zested and juiced
  • 1 bunch cilantro, chopped
  • Mama's Perfect Basmati Rice
  1. Mix fish with 2 tbsp lime juice, salt and pepper. Cover and keep aside.
  2. Heat oil in a large saucepan. Add sliced bell pepper, red pepper flakes and some salt and cook until soft, about 5 minutes.
  3. Add crushed tomatoes, the white part of the scallion and half the cilantro. Bring to a simmer and cook for another 5-7 minutes.
  4. Add Masala Mama Coconut Curry sauce* and coconut milk and mix well.
  5. Gently add the fish, some salt and pepper. Shake the pot to mix so as not to break up the fish. Bring to a simmer, reduce heat and let it cook for another 10 - 15 minutes until the fish is cooked through. Add some stock or water if too thick.
  6. Adjust to taste with salt, red pepper flakes and lime juice.
  7. Garnish with lime zest, cilantro and scallions. Serve with rice and lime wedges. Here’s a recipe for Mama’s Perfect Basmati Rice.

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