Regina’s Sri Lankan Fish Stew
By Yuuki Yamagiwa
Regina Santos is a movement specialist and life coach who bases her entire practice on principles of Pilates. She is the creator of the lifestyle concept, Running in Heels®. She joins us again to share her Sri Lankan Fish Stew recipe with us!
Spices like turmeric, cinnamon and garlic have anti-inflammatory properties. Paiche is also a nod to Brazil, which is where co-owner Daniela Escobar is from! Try this stew perfect for the fall season!
1 1/4 lbs. Paiche cubed (or any firm white fish)
2 Medium Tomatoes, chopped
1 Large Eggplant, cubed small
1 Large Onion, sliced
1 Sprig Curry Leaf
5 Cloves Garlic, sliced
2 Green Chili Peppers
1 Small Bunch Cilantro Leaves, chopped
2 TSP Chili Powder
1 TSP Turmeric Powder
2 TSP Coriander Powder
2 TBSP Coconut Cream / Coconut Milk
1 TSP Salt (to taste)
1 TBSP Tamarind Pulp
3 Cups Water
3 TBS Coconut Oil
1 inch Cinnamon Stick
1 TSP Mustard Seeds
2 TSP Fenugreek Seeds
1 TSP Fennel Seeds
Wash the fish well and pat dry. Place the fish in a bowl and sprinkle with ½ TSP salt and ½ TSP of the turmeric, set aside for 5 minutes.
Heat oil in a medium sized pot over medium heat. Add mustard seeds, fenugreek, fennel, peppercorns, curry leaves and cinnamon stick. Sauté for 30 seconds.
Add the garlic, green chili and onion, sauté for 4 minutes or until the onion is translucent. Add the eggplant and sauté for 3 minutes, then add sliced tomatoes and sauté for 2 more minutes.
Add the chili powder, coriander powder, cumin powder and the rest of the salt, stir well.
Add 3 cups of water and cook for 3 minutes. Add the tamarind pulp and stir well.
When stew comes to a rolling boil, stir continuously for 4-8 minutes.
Gently slide fish slices into the pot, lower the heat to low, cover and simmer for 10 minutes or until the fish is cooked through.
Stir in coconut milk and simmer for 2 minutes. Add buckwheat noodles and cook for another 3 minutes until noodles are al dente.
Sprinkle fresh cilantro on top to serve.