Difference between revisions of "Smoked Fish Stew"
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# Cook the [[onion]]s and [[garlic]] in [[oil]] until translucent. | # Cook the [[onion]]s and [[garlic]] in [[oil]] until translucent. | ||
# Add the diced [[tomato]]es and cook until soft. | # Add the diced [[tomato]]es and cook until soft. | ||
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# Serve over [[rice]] or [[pasta]]. | # Serve over [[rice]] or [[pasta]]. | ||
| − | [[Category:Ugandan Meat | + | [[Category:Ugandan cuisine]] |
| − | [[Category: | + | [[Category:Meat Recipes]] |
| + | [[Category:Seafood Recipes]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
[[Category:Stew Recipes]] | [[Category:Stew Recipes]] | ||
Latest revision as of 08:22, 14 July 2012
Ingredients
- 2 cloves crushed garlic
- 1 finely chopped onion
- a bit of cooking oil
- 2 – 3 ripe tomatoes, diced
- 3 tbsp tomato paste
- water
- 1 tsp curry powder
- a pinch of dill
- 1 medium sized smoked fish (without bones - shredded or cut into cubes)
Procedures
- Cook the onions and garlic in oil until translucent.
- Add the diced tomatoes and cook until soft.
- Stir in tomato paste, curry powder and dill.
- Allow the mixture to simmer for 5 – 10 minutes.
- Add a bit of water if it becomes too thick.
- Add the smoked fish at the last minute, just cooking it long enough to warm.
- Garnish with a sprinkle of dill.
- Serve over rice or pasta.
