👨‍🍳 作り方

1. 1

   Season the fish chunks with salt and pepper. Set aside.

   💡 プロのコツ: Don't over-season, as the stew will be flavorful.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add sliced onions and sauté until softened and translucent, about 8-10 minutes.

   ⏱️ 10 minutes
3. 3

   Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.

   ⏱️ 1 minute
4. 4

   Add tomato paste, cumin, coriander, and turmeric. Cook, stirring, for 2 minutes to toast the spices.

   ⏱️ 2 minutes
5. 5

   Add chopped tomatoes and bell pepper. Cook for 5 minutes, stirring occasionally, until tomatoes start to break down.

   ⏱️ 5 minutes
6. 6

   Pour in the vegetable broth or water. Bring the mixture to a simmer. If using okra, add it now.

   💡 プロのコツ: If using fresh okra, slice it into rounds.
7. 7

   Gently place the seasoned fish chunks into the simmering stew. Do not stir vigorously to avoid breaking the fish.

   💡 プロのコツ: Arrange the fish pieces so they are mostly submerged.
8. 8

   Cover the pot and simmer gently for 15-20 minutes, or until the fish is cooked through and flakes easily. The okra (if used) should also be tender.

   ⏱️ 20 minutes

   💡 プロのコツ: Cooking time will vary depending on the thickness of the fish.
9. 9

   While the stew simmers, cook the millet: In a saucepan, combine millet with water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until tender and water is absorbed. Fluff with a fork.

   ⏱️ 20 minutes
10. 10

    Taste the stew and adjust seasoning with salt and pepper if needed. Serve the fish stew hot over a bed of fluffy millet.

    💡 プロのコツ: Garnish with fresh cilantro or parsley if available.