A delightfully tasty fish stew with a rich coconutty flavor.
Preparation time: 5 minutes
Cooking time: 14 minutes
Servings: 4
Ingredients:
1 1/2 pounds fish fillets, cut into chunks
Olive oil
2 garlic cloves, squeezed
2 medium onions, sliced into strips
2 medium orange bell peppers, chopped
1/8 teaspoon ginger powder
2 teaspoon ground cumin
1 tablespoon ground coriander
1 teaspoon of hot pepper flakes
1/2 teaspoon ground turmeric
1/2 teaspoon crushed fennel seeds
2 cups coconut milk
2 green chilies, sliced into strips
2 large tomatoes, seeded, chopped
2 teaspoons salt, or to taste
Juice from 1/2 lemon
Directions:
1. Heat a swirl of olive oil in the pressure cooker using the "brown" or "sauté" button. Add the garlic, onion and bell peppers. Cook with constant stirring until onion is tender, about 3-4 minutes.
2. Add the ginger powder, cumin, coriander, pepper flakes, turmeric and fennel seeds. Cook for additional 2 minutes.
3. Stir in the coconut milk, scraping up any browned bits from the bottom of the pressure cooker.
4. Add the tomatoes, green chilies and fish pieces. Stir gently to coat fish with the sauce.
5. Close the lid and lock. Cook for 8-9 minutes at LOW pressure. At the end of the cooking time, quick release the pressure.
6. Add salt to taste and drizzle with lemon juice. Serve it alone or with steamed brown rice.