Caldou Jain | Fish stew with Okra and spinach puree|Caldou avec riz blanc saff sapp

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu offers a plant-based option, while chicken is more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is budget-friendly.

Welcome to the channel and introduce the recipe for caldou.

Prepare the fish by sprinkling salt and lemon juice over it, then set aside.

Chop red and white onions, and shallots for blending.

Blend together fresh tomatoes, a bit of spinach, green peppers, and garlic.

Heat vegetable oil in a pot and add the salted fish to give it flavor before adding onions.

Add blended ingredients and chopped onions to the pot, stirring to combine.

Saute the onions until they are half cooked, then add water (2-3 cups) to the pot.

Wait for the mixture to come to a boil, then add the blended green ingredients (including spinach).

Add the fish to the pot along with any remaining lemon juice, ensuring it is well distributed.

Add okra and a pierced scotch bonnet pepper to the pot.

Sprinkle in pink himalayan salt to taste, and add salted fish wrapped in spinach to prevent separation.

Squeeze in more lemon juice (2-3 lemons) and allow to boil, leaving a bit of air for steam to escape.

Cover the pot partially and let the stew simmer, allowing the oil to render and thicken the sauce.

Add tamarind chunks to the pot and stir, then cover halfway to let it simmer further.

Once the stew is thickened and the oil has rendered, serve it over rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary