My friend Mira is an amazing cook. No, it’s more than that really. She OWNS any kitchen she inhabits. And she’s a great baker, too, which you don’t see too often. I’ve seen her operate in commercial as well as private kitchens, and it’s the same wherever she is. And her food is, well, sensational. Last weekend she made a fish stew whose flavor was exquisite, so I asked her how to make it. Here’s what she said:
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“I think you cook like me, and are willing to not have specific amounts, so I can basically tell you what I put in the stew. I sauted sliced onions and garlic, I added sliced red peppers, sauteed some more, added garam masala, curry and turmeric, salt, pepper. Then added a can of coconut milk, let it simmer a bit, added the Tilapia and then at the end the spinach. I am guessing it would work with many combos of vegetables and any number of white fishes. I have been eating it for lunch over brown rice this week.”
I’m going to give you approximate guidelines for those who are hesitant to start this recipe without them. But don’t worry — this is a very forgiving recipe. I would guess that if you use 1 medium-large onion, 2 cloves garlic, 1 large red pepper, 2 teaspoons garam masala, 1 teaspoon curry, 1 teaspoon turmeric, 1 teaspoon salt, 1 teaspoon pepper, 1 can coconut milk, 4-5 filets tilapia, 3 large handfuls baby spinach (rinsed), it will work well. And I think that will make a delicious fish stew.
Enjoy! (and thank you, Mira!)
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