Fish Stew Kenya Style
I was craving some whole fish and though in Kenya we mainly deep fry our fish before stewing, personally i prefer not to plus it is much healthier and still as tasty without the extra oil. I used red snapper for this recipe but you can easily use tilapia, rock-cod, kingfish the choice is yours. Ask your fish monger to scale and cut it for you in large chunks but if you want to practice removing the scales from the skin then by all means buy the fish whole and do it yourself at home. I prefer to have the fishmonger do it, saves me on time when it comes to preparing the dish.
Ingredients: serves 2
- 1 large whole fish (washed,Cut into chunks, patted dry)
- salt and black pepper (to season the fish-to taste)
- 1 tbsp vegetable oil
- 1 large onion(chopped)
- 2 garlic cloves (grated)
- 1 tsp grated ginger
- 1 fresh chili
- 4 medium-large ripe tomatoes (chopped)
- 1 cup water
- 1/4 tsp salt
- 1 tbsp royco
- 1 heaped tbsp of dhania
- In a deep man heat oil and fry onions until soft
- Add the ginger,garlic,chili and fry until fragrant (do not brown)
- Add the chopped tomatoes, salt stir and simmer for about 5 minutes or until tomatoes are soft
- Add the royco stir, then add the water stir well cover, with a lid and simmer for another 5 minutes
- In the meantime, season your fish with salt and black pepper but remember to use sparingly as stew is already seasoned.
- Add the fish cover and simmer for 5-10 minutes or until fish is cooked through.
- Sprinkle the dhania on top and serve.
- Enjoy with ugali/rice/chapati/mash you decide and some greens.
Note: Royco is a Kenyan brand of mixed spices with some flour as a thickener. You can omit the royco and use a tsp of tomato paste and 1 tbsp of flour to thicken the sauce which you would still add at step 4. You could also add some curry powder or fish masala. You can also use a couple of small sized fish and have everyone allocated their own fish.