Moqueca or Braziallian Coconut Curry Fish stew

This stew is as flavorful as it is exotic sounding. Super easy with Masala Mama’s Coconut Curry Sauce, it’s a little spicy, zesty and simply amazing!

Prep time: 15 minutes 
Cook time: 30 minutes
Difficulty: Easy
Serves: 4

Ingredients   

1 ½ pounds firm white fish- Halibut, Black Cod, Sea Bass (thicker cuts are best)
1 jar Masala Mama Coconut Curry Sauce
2–3 tablespoons coconut or olive oil
1 red bell pepper, slice
½ tsp red pepper flakes
¾ cup canned crushed tomatoes
1 cup coconut milk (more for a creamier sauce)
3-4 Scallions, white and green separated, thinly sliced (total about 1 cup)
1-2 lime, zest and juice
Cilantro for garnish
Salt and pepper to taste

Directions

1. Mix fish with 2 tbsp lime juice, salt and pepper. Cover and keep aside. 

2. Heat oil in a large saucepan. Add sliced bell pepper, red pepper flakes and some salt and cook until soft, about 5 minutes. 

3. Add crushed tomatoes, the white part of the scallion and half the cilantro. Bring to a simmer and cook for another 5-7 minutes.

4. Add Masala Mama Coconut Curry sauce* and coconut milk and mix well.

5. Gently add the fish, some salt and pepper. Shake the pot to mix so as not to break up the fish. Bring to a simmer, reduce heat and let it cook for another 10 -15 minutes until the fish is cooked through. Add some stock or water if too thick. 

6. Adjust seasoning with salt, red pepper flakes and lime juice.

7. Garnish with lime zest, cilantro and scallions. Serve with rice and lime wedges. Here’s a recipe for Mama’s Perfect Basmati Rice. 

*Use 3 tablespoons of stock or water to rinse out any remaining sauce in the jar and add.