The zestiest lemoniest fish stew (paploh) balushi stew

Chop 1 onion, 1 head of garlic, a bunch of spicy chilies, 1 knob of ginger, 1 potato, 1 carrot, and 1 tomato.

Sear the onions and tomatoes in a touch of ghee until the tomatoes are soft and remove the skin.

Add the potatoes and carrots along with 2 cups of water, the garlic, ginger, and chilies.

Season with salt, pepper, 1 teaspoon of turmeric, and chili powder.

Let the veggies cook halfway through, then add 1 pound of fresh tuna chunks or any meaty fish and let them cook for 10 minutes.

Wash and soak 2 cups of basmati rice in hot water for 30 minutes.

Toast the rice in a bit of ghee with bay leaves, cloves, and a touch of salt.

Pour 3 cups of water into the rice and once you see holes bubbling, drop the heat to a simmer, cover, and let it cook for 20 minutes.

Squeeze 1.5 cups of lemon juice and add it to the pan, letting it cook for 5 minutes.

Finish with a huge bunch of coriander.

Serve the stew on a bed of fluffy white rice.

Equipment Needed

Allergens