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+ servings

Sri Lankan Fish Stew

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 4 tablespoons unsalted butter
  • 3 cloves garlic minced
  • 1 cup diced red onion
  • 1 small red chili pepper seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 1/2 teaspoons chili powder
  • 2 teaspoons turmeric
  • 1 cup low sodium chicken broth or bone broth
  • 2 1/2 cups canned full fat coconut milk
  • 1 pound shrimp peeled and deveined
  • 1 pound mussels cleaned (optional)
  • 1 pound firm white fish fresh or frozen, cubed
  • 3 cups cooked broccoli florets
  • 1 medium lime juiced and zested
  • Sea salt and freshly ground black pepper to taste
  • 3 tablespoons chopped fresh cilantro

Instructions
 

  • In a large pot, heat butter over medium heat. In the pot, sauté garlic, onion, and pepper for 3 minutes.
  • To the pot, add the next 4 ingredients (cumin through turmeric) and stir. Cook 1 minute and then add broth and coconut milk.
  • To the pot, add shrimp, mussels, and fish. Over medium heat, simmer seafood for 12 to 15 minutes, or until fully cooked. The mussels should be fully open and the fish will flake easily with a fork. To the pot, add lime juice and zest, and broccoli. Season to taste with sea salt and pepper.
  • In individual bowls, serve soup. Garnish with chopped cilantro.

Notes

Serving Suggestion: Cauli-rice (Process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and butter, fluff with a fork.)
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