Fish & Mushroom Stew

A pescatarian version of the Kerala classic is a recipe that you will find yourself reaching for when you're in the mood for something a little different from the usual. 

Although Avijit Micheal's recipe for fish and mushroom stew is unconventional, the pairing of fish with mushrooms is one that is surprisingly delicious. Add coconut milk, ginger and curry leaves  to the mix, and you have a dish that is good enough to slurp straight out of a bowl. Read more about Avijit's kitchen antics here! 

Recipe: Avijit's Fish & Mushroom Stew

Prepping the fish
700 g fish fillets (preferably seer fish)
1 tsp red chilli powder
1 tsp turmeric powder
1 egg white
3 tbsp coconut oil

Coat the fish fillets with egg white, chilli and turmeric powder. 
Shallow fry the fillets in coconut oil.

The Stew
1 onion, chopped
2 sticks of cinnamon
3 cloves
1 star anise
3 pods of cardamom
1 pinch of saunf
1 onion, chopped
2 tbsp black peppercorns
2 green chillies slit
1.5 l coconut milk
500 ml water
1 pkt button mushrooms, sliced

Tadka
1 onion, sliced
3 sticks of curry leaves
1 inch ginger root, julienned
Pinch of garam masala
2 tbsp coconut oil 

Method
Heat oil in a pot.
Fry the onion, mushroom with spices. Add the fish and coconut milk and bring to a simmer. Do not allow to boil.
Fry the tadka in a separate pan. 
Add to the stew.
Serve warm.

This recipe is a #1000Kitchens feature!

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