Malian-style Fish Stew

Ingredients

In this Malian adaptation of Masor Tenga, we incorporate the flavors and ingredients commonly found in Malian cuisine. The original Assamese dish is known for its tangy and sour taste, achieved through the use of lemon or lime juice. In the Malian version, we replace the citrus element with tamarind pulp, which adds a similar tanginess while aligning with the flavor profiles of Malian cuisine. Additionally, we incorporate traditional Malian spices to enhance the overall taste and aroma of the dish. We alse have the original recipe for Masor tenga, so you can check it out.

• 500g (1.1 lb) fish fillets, such as tilapia or catfish 500g (1.1 lb) fish fillets, such as tilapia or catfish
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until the onion becomes translucent.
3. 3.
   Add the diced tomatoes and tomato paste to the pot and cook for 5 minutes, stirring occasionally.
4. 4.
   In a small bowl, mix the tamarind pulp with 1/4 cup of water to create a tamarind paste. Add the tamarind paste to the pot and stir well.
5. 5.
   Add the ground ginger, ground coriander, ground cumin, paprika, chili powder, and salt to the pot. Stir to combine all the spices with the tomato mixture.
6. 6.
   Gently place the fish fillets into the pot, ensuring they are submerged in the sauce. Cover the pot and simmer for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
7. 7.
   Taste the stew and adjust the seasoning if needed.
8. 8.
   Garnish with fresh cilantro and serve hot with steamed rice or couscous.

Treat your ingredients with care...

• Tamarind pulp — Soak the tamarind pulp in warm water for a few minutes to soften it before extracting the pulp. Use a sieve to remove any seeds or fibers.

Tips & Tricks

• If you prefer a spicier stew, increase the amount of chili powder or add a chopped chili pepper.
• For a heartier meal, add vegetables such as bell peppers or spinach to the stew.
• To enhance the flavor, marinate the fish fillets with a mixture of lemon juice, salt, and pepper for 30 minutes before adding them to the stew.
• If tamarind pulp is not available, you can substitute it with lemon juice mixed with a little sugar to achieve a similar tangy taste.
• Leftovers can be refrigerated and enjoyed the next day, allowing the flavors to further develop.

Serving advice

Serve the Malian-style Fish Stew hot with a side of steamed rice or couscous. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Malian-style Fish Stew in a deep bowl, allowing the vibrant red color of the stew to shine. Place a generous portion of fish fillets in the center and ladle the flavorful sauce around it. Garnish with a sprig of fresh cilantro for an appealing touch.