Nile River Fish and Okra Stew (طاجن سمك النيل والبامية)
This traditional Egyptian dish, طاجن سمك النيل والبامية (Nile River Fish and Okra Stew), is a flavorful and hearty stew that is perfect for a comforting family meal. The combination of tender Nile river fish and tender okra in a rich tomato-based sauce is sure to delight your taste buds.
Ingredients
- 1 lb Nile river fish, cut into chunks
- 1 lb okra, trimmed and halved
- 2 onions, chopped
- 3 garlic cloves, minced
- 2 tomatoes, diced
- 1/4 cup tomato paste
- 2 cups fish or vegetable broth
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh cilantro, for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until softened.
- Add the tomatoes, tomato paste, coriander, cumin, cayenne pepper, salt, and pepper. Cook for 5 minutes, stirring occasionally.
- Pour in the broth and bring the mixture to a simmer.
- Add the fish and okra to the pot, and gently stir to combine. Cover and cook for 25-30 minutes, or until the fish is cooked through and the okra is tender.
- Adjust the seasoning if needed, then remove from heat.
- Serve the stew hot, garnished with chopped cilantro.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Large pot Knife Cutting board Wooden spoon Measuring cups and spoons
Tools
Stove
Serving suggestions
Serving suggestions: Serve the stew with a side of rice or crusty bread.
Tips & tricks
Tips: Make sure to not overcook the fish to keep it tender and flavorful.
Cost
$15