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Fish and Mushroom Stew - media description

Fish and Mushroom Stew

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20 Min

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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

Recipe servings:
5 Servings

This dish has been optimized for 5 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
481050
Vegetable oil
1  tbsp
486979
Onions, finely chopped
1  Small
483422
Garlic, finely chopped
2  Cloves
486605
Mushrooms, white, raw
1.5  cups
481050
Flour
2  tbsp
481050
Tomato Paste
20  g
481050
MAGGI® Chicken Bouillon Less Salt
2  cubes
481050
Water
2.5  cups
481050
Ground nutmeg
0.25  tsp
481050
Dried rosemary
0.25  tsp
481050
Ground Black Pepper
0.25  tsp
481050
Low fat evaporated milk
4  tbsp
481050
King fish fillet
600  g
482339
Green bell pepper, chopped
1  Medium
484159
Fresh parsley, chopped
1  tbsp

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Nutritional Information

Carbohydrates
9.74 g
Energy
231.55 kcal
Fats
9.87 g
Protein
25.38 g

Recipe steps

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Step 1
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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 thoroughly. Add water and bring to boil then simmer on low heat.
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Recipe steps

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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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Recipe steps

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Garnish with chopped parsley and serve with steamed rice.

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