Fish and Mushroom Stew

Name: Fish and Mushroom Stew
Prep time: 5 s
Cook time: 20 s
Total time: 20 s
Yield: 5
Cuisine: Global
Ingredients: 1 tablespoon Vegetable oil; 1 Small Onions finely chopped; 2 Cloves Garlic finely chopped; 1 1/2 cup Mushrooms chopped; 2 tablespoons Flour; 20 grams Tomato Paste; 2 cubes MAGGI® Chicken Bouillon Less Salt; 2 1/2 cups Water; 1/4 teaspoon Ground nutmeg; 1/4 teaspoon Dried rosemary; 1/4 teaspoon White Pepper; 4 tablespoons Low fat evaporated milk; 600 grams Hammour fish cut into cubes; 1 Medium Green bell pepper chopped; 1 tablespoon Parsley fresh

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Easy

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20 Min

Originally from the Indian sub-continent, this aromatic, all-in-one dish has the right balance of chicken and rice. Flavoured with spices like cinnamon, cloves and cardamom, the flavour lingers on your taste buds.

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Ingredients

5 Servings

Vegetable oil

1 tbsp

Onions, finely chopped

1 Small

Garlic, finely chopped

2 Cloves

Mushrooms, chopped

1.5 cups

Flour

2 tbsp

Tomato Paste

20 g

MAGGI® Chicken Bouillon Less Salt

2 cubes

Water

2.5 cups

Ground nutmeg

0.25 tsp

Rosemary flakes

0.25 tsp

Ground Black Pepper

0.25 tsp

Low fat evaporated milk

4 tbsp

King fish fillet

600 g

green chili pepper

1 Medium

Parsley, fresh

1 tbsp

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Nutritional Information

Carbohydrates

9.74 g

Energy

231.55 kcal

Fats

9.87 g

Protein

25.38 g

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Warm the oil in a large saucepan and fry chopped onion for 3 minutes or until they become tender, then add garlic and mushrooms. Stir for a minute.

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Add flour and stir, then add tomato paste, MAGGI® Less Salt Chicken Bouillon cubes, water, nutmeg powder, dried rosemary, white pepper and evaporated milk and mix

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Add fish cubes, cover and simmer for 10 minutes or until fish is cooked then add bell pepper. Stir and simmer for another 2 minutes.

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Garnish with chopped parsley and serve with steamed rice.

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Fish and Mushroom Stew

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Fish and Mushroom Stew

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