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Fish Kofta Tomato Stew

White fish fingers in a spicy tomato and bell pepper stew

Fish Kofta Tomato Stew


700g White Fish Fillets, skinned and minced
1 Small Onion, chopped
1/2 Cup Fresh Parsley, chopped
1/4 Tsp Ground Black Pepper
1 Tblsp Olive Oil

1 Small Onion, sliced
2 Cloves Garlic, crushed
3 Tblsp Coriander Leaves, chopped
1 Medium Green Bell Pepper, sliced
1/4 Tsp Ground Cinnamon
1/4 Tsp Chili Powder
1/4 Tsp Ground Cumin
100g Mushrooms, cleaned and cut into quarters
2 large Tomato, diced
3 Tblsp Tomato Paste
3 Cups Water
Salt and Pepper to taste


  1. Put minced fish in a bowl and mix with onions, parsley and black pepper powder.
  2. Divide the mixture into 12 equal portions and shape them into finger shape using your hands.
  3. Grill the fish finger with olive oil on medium heat for 5-6 minutes from all sides until is cooked. Set aside.
  4. In a saucepan combine onion, garlic, coriander, bell peppers, spices, mushrooms, tomatoes, tomato paste and water.
  5. Cook over medium heat till boiling then simmer on low heat for 10 minutes.
  6. Gently add cooked fish kofta fingers to the sauce. Simmer on low heat for another 5 minutes then serve.

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