Kyrgyz-style Spiced Fish Stew

Ingredients

While the original Miruhulee boava is a Maldivian fish curry, this Kyrgyz-style adaptation incorporates traditional Kyrgyz spices and cooking techniques. The original dish is typically spiced with curry powder and coconut milk, whereas the Kyrgyz version features a unique blend of spices that includes cumin, coriander, and paprika. Additionally, the Kyrgyz-style Spiced Fish Stew is cooked in a broth rather than a curry base, resulting in a lighter and more aromatic dish. We alse have the original recipe for Miruhulee boava, so you can check it out.

• 500g (1.1 lb) white fish fillets, such as cod or haddock 500g (1.1 lb) white fish fillets, such as cod or haddock
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tomatoes, diced 2 tomatoes, diced
• 2 carrots, sliced 2 carrots, sliced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 cups (470ml) fish or vegetable broth 2 cups (470ml) fish or vegetable broth
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
2. 2.
   Add the ground cumin, ground coriander, paprika, salt, and black pepper to the pot. Stir well to coat the onions and garlic with the spices.
3. 3.
   Add the diced tomatoes, sliced carrots, and diced bell pepper to the pot. Cook for 5 minutes, until the vegetables start to soften.
4. 4.
   Gently place the fish fillets on top of the vegetables in the pot. Pour the fish or vegetable broth over the fish and vegetables.
5. 5.
   Cover the pot and simmer for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
6. 6.
   Serve the Kyrgyz-style Spiced Fish Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Fish — Ensure that the fish fillets are fresh and of high quality to enhance the flavor and texture of the stew.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the stew.
• Serve the stew with steamed rice or crusty bread to soak up the flavorful broth.
• Experiment with different types of fish to find your favorite combination of flavors.

Serving advice

Serve the Kyrgyz-style Spiced Fish Stew in deep bowls, allowing the aromatic broth to surround the tender fish and vegetables. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

To enhance the presentation, sprinkle some paprika or cumin powder on top of the stew before serving. Serve with a side of steamed rice or warm bread.