Dairy-Free Emirati Fish Salona (Stew)

Ingredients

• about 680 g Firm white fish fillets (such as cod or snapper)
• 1 large Onion
• 3 medium Tomatoes
• 2 medium Potato
• 2 medium Carrot
• 1 Bell pepper (any color)
• 3 cloves Garlic
• 2.54 cm Ginger
• 2 tbsp Tamarind paste
• 4 cups Vegetable broth
• 0.25 cup Cilantro
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 0.5 tsp Turmeric powder
• 0.25 tsp Chili powder
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 680 g firm white fish fillets into 2.54 cm pieces and set them aside.
2. 2Dice the 1 large onion, 3 medium tomatoes, 2 medium potatoes, 2 medium carrots, and 1 bell pepper into roughly 1.27 cm cubes. Mince the 3 cloves garlic and 2.54 cm ginger.
3. 3Heat the 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium heat, about 175°C. Add the diced 1 large onion and cook, stirring occasionally, for 8-10 minutes until it is softened and golden brown.
4. 4Add the minced 3 cloves garlic and 2.54 cm ginger to the pot. Cook for 1 minute more, stirring constantly, until you can smell their fragrance.
5. 5Add the diced 3 medium tomatoes to the pot and cook for 3-5 minutes, stirring, until they start to break down and release their juices. Then, add the diced 2 medium potatoes, 2 medium carrots, and 1 bell pepper. Stir everything together and cook for another 5 minutes.
6. 6Pour in the 4 cups of vegetable broth. Add the 2 tablespoons of tamarind paste, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, 0.5 teaspoon of turmeric powder, 0.25 teaspoon of chili powder, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Stir well to combine and bring the mixture to a boil.
7. 7Reduce the heat to low, cover the pot, and let the stew simmer gently for 15-20 minutes, or until the potatoes and carrots are tender when poked with a fork. The liquid should be bubbling very gently.
8. 8Carefully add the about 680 g fish pieces to the simmering stew. Cover the pot again and continue to simmer for 5-7 minutes, or until the fish is opaque and flakes easily when tested with a fork. The internal temperature of the fish should reach 63°C.
9. 9Stir in the 0.25 cup of chopped cilantro. Serve the Dairy-Free Emirati Fish Salona hot.

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