Ingredients: grams Fish fillet - basa, grams Prawns, Clamps, Baby Potatoes, Carrots (Gajjar), Onion, Tomato, Fresh Red chillies, cloves Garlic, teaspoon Cumin powder (Jeera), teaspoon Paprika powder, - to taste, tablespoon Lemon juice, teaspoon Black pepper powder, tablespoon Coriander (Dhania) Leaves, tablespoon Extra Virgin Olive Oil, cup Chicken stock, cup Coconut milk, Non Vegeterian diet
Instructions: To begin making the Spicy Seafood Stew Casserole With Tomatoes And Lime recipe, clean basa fish and cut into small pieces. Clean, wash and devein the prawns. Wash well.I could not get clamps so I did not use it in the recipe but I highly recommend you to use it.Now marinate seafood in lime juice, 1 teaspoon salt and pepper powder for about 30 minutes. Let it marinate in the fridge.While the seafood is marinating in fridge, we will prepare the stew.In a wide pan, heat olive oil. Add minced garlic and sauté till garlic turns golden brown. Add finely chopped onions and finely chopped red chilies. Cook till onions turn soft.Add finely chopped tomatoes and cook until tomatoes turn mushy.Add cumin powder, paprika power and remaining salt to taste. Add peeled potatoes and chopped carrots and give it a mix.Add chicken stock and bring it to boil. Cook till potatoes and carrots are fully cooked. Check for seasoning. Boil the stew for 5 to 8 minutes more. Add more stock if needed.Now add the marinated seafood and cook in low flame for about 8 to 10 minutes.Once the seafood is cooked, add coconut milk and continue to cook for a minute or two.Turn off the stove, add fresh chopped coriander leaves and serve hot with toasted bread.Serve Spicy Seafood Stew Casserole With Tomatoes And Lime along with steamed rice for a weekend lunch or dinner.