👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or deep skillet over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant.

2. 2

   Stir in the diced tomatoes, tomato paste, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 3-4 minutes, stirring, until the spices are fragrant and the tomatoes begin to break down.

3. 3

   Add the okra to the pot. Stir to coat with the tomato and spice mixture. Pour in the water or fish broth. Season with salt and black pepper.

4. 4

   Bring the stew to a simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the okra is tender and the sauce has slightly thickened. Stir occasionally to prevent sticking.

5. 5

   Gently add the fish pieces to the stew. Spoon some of the sauce over the fish. Cover and simmer for another 8-10 minutes, or until the fish is cooked through and flakes easily.

6. 6

   Stir in the fresh lemon juice. Taste and adjust seasoning if needed.

7. 7

   Serve hot, garnished with fresh chopped parsley. This stew is excellent served with rice or a side of injera.