North Karnataka Style Spicy Fish Stew

Ingredients

While the original Brazilian Caldo de piranha is a fish soup made with piranha fish, the North Karnataka Style Spicy Fish Stew adapts the concept by using locally available fish varieties such as Rohu or Catla. The spices and flavor profiles are also adjusted to suit the North Karnataka cuisine, which is known for its bold and spicy flavors. We alse have the original recipe for Caldo de piranha, so you can check it out.

• 500g (1.1 lb) fish fillets (Rohu or Catla), cut into chunks 500g (1.1 lb) fish fillets (Rohu or Catla), cut into chunks
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, chopped 2 tomatoes, chopped
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt to taste Salt to taste
• 2 cups (470ml) water 2 cups (470ml) water
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and sauté until golden brown.
3. 3.
   Add the ginger-garlic paste and green chilies. Sauté for a minute.
4. 4.
   Add the chopped tomatoes and cook until they turn soft and mushy.
5. 5.
   Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Mix well.
6. 6.
   Add the fish chunks to the pot and gently coat them with the spice mixture.
7. 7.
   Pour in the water and bring the stew to a boil.
8. 8.
   Reduce the heat to low, cover the pot, and simmer for 15-20 minutes or until the fish is cooked through and tender.
9. 9.
   Garnish with fresh coriander leaves.
10. 10.
    Serve hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and free from any unpleasant odor. You can also use other firm white fish varieties as a substitute for Rohu or Catla.

Tips & Tricks

• Adjust the spice levels according to your preference. Add more green chilies for extra heat or reduce the amount for a milder version.
• For a tangier flavor, squeeze in some lemon juice before serving.
• Allow the stew to rest for a few minutes after cooking to allow the flavors to meld together.

Serving advice

Serve the North Karnataka Style Spicy Fish Stew hot with steamed rice or crusty bread. The stew pairs well with a side of yogurt or raita to balance the spiciness.

Presentation advice

Garnish the stew with a sprinkle of fresh coriander leaves to add a pop of color. Serve it in a deep bowl to showcase the vibrant red hue of the stew.