2 tablespoons olive oil
2 small onions or 200g, chopped
4 garlic cloves, crushed
1 tablespoon fresh ginger, grated
1 bay leaf
1 tablespoon tomato paste
½ cup or 35g fresh coriander, chopped
3 medium or 450g tomatoes, chopped
1 teaspoon of each: turmeric, cumin, coriander
½ teaspoon black pepper
1 small red bell pepper or 100g, cut into chunks
2 cups or 500ml water
2 cubes MAGGI Chicken Stock
750g white fish fillet, cut into large cubes
1 Heat oil in a large pan, add onions, garlic, ginger and bay leaf. Cook over medium heat for 5-6 minutes, or until onions are almost golden brown.
2 Add tomato paste, coriander, chopped tomato, spices and bell pepper. Cover and cook for 6 minutes.
3 Add water, MAGGI Chicken Stock cubes and bring to boil. Then simmer for 5 minutes.
4 Add fish cubes and simmer while covered for 10-15 minutes, or until fish is cooked.
5 Serve with cooked rice.
Cooking Tip: add ½ teaspoon of dry thyme to enhance the flavour.