Spicy shrimp and fish stew
Sunday is usually the laziest day of the week. Today I reached the apogee of laziness. I even didn’t want to go shopping to get meat. Fortunately I found recently purchased seabream and tiger prawns in the freezer and tomato pulp in refrigerator. The dinner idea came instantly!
As I’m still on sugar detox I had to opt out all curry pastes I had in the fridge. By the way, thanks to the detox I pay more attention to what I eat so I guess I will quit using most food products for good. But let’s go on. I checked one paste’s ingredients list and noticed that I have most of the spices that are in it. I decided to make my own spice blend. I was not disappointed! The stew was creamy, slightly sweet and spicy. Filling, warming dish and a real protein bomb :)
Put the gilt-head in the oven preheated to 200°C for 10 minutes. When ready take it out and leave to cool.
Pitch whole spices in a mortar and mix with the powder ones.
Warm up oil in a wok or deep frying pan. Fry chopped garlic and julienned onion. Add the spices and shrimp. Fry for about 2 minutes, stirring constantly. Add the coconut milk, turmeric and tomato pulp. Cook for about 5 minutes stirring occasionally. At the end add tomato quarters and pieces of baked fish. (I chose the gilt-head on purpose because it was easy to separate the meat from the bones.) Cook for another 2 minutes.
You can serve the stew with konnyak or kelp noodles (paleo version) or rice noodles (for others). Before serving sprinkle with chopped parsley or coriander.