This is a simple dish I would cook for dinner during the week using whatever fish I have in my freezer. I prefer to fry the fish before adding to the sauce. It thickens the sauce nicely and also helps to keep the fish together so it doesn't break apart when placed in the hot gravy.
Stewed Red Snapper Fillets
- 3 lbs red snapper fillet or any white fish fillet
- Seasoning for fish
- 2 tbsp green seasoning
- 1 tbsp blackened seasoning
- 1/4 tsp black pepper
- 1/4 tsp paprika
- flour to coat fish
- oil to fry fish
- 2 cups fresh tomato, chopped
- 2 tsp tomato paste
- 6 curry leaves (optional)
- 1 small yellow onion, chopped
- 6 garlic cloves, minced
- 2 wiri wiri or other hot pepper
- 3 tbsp oil for sauteing
- 3 sprig fresh thyme leaf
- salt to taste - start with 1 tsp
- water to cover
- Clean fish and pat dry.
- Season fish with green seasoning, blackened seasoning, black pepper, and paprika. Let sit for 10-15 minutes. Coat in flour and fry until golden brown. Set aside.
- Chop tomato, onions, garlic cloves. Set aside.
- Heat oil in a wide-bottomed pot. Add onion, garlic, pepper, curry leaves. Cook until tender. Add tomatoes. Cook until tomatoes have melted and mixture looks like a sauce.
- Add fried fish and enough water to cover the fish along with tomato paste. Let boil until sauce thickens.
- Adjust salt to taste.