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Ugandan Smoked Fish Stew
A flavorful and aromatic stew featuring smoked fish simmered with tomatoes, onions, garlic, and a hint of curry powder and dill. This dish is often served over rice or pasta.
ð§ ææ
- 1 medium Smoked fish fillet(boneless, shredded or cut into cubes)
- 1 large Onion(finely chopped)
- 2 cloves Garlic cloves(crushed)
- 1 tablespoon Oil
- 3 medium Ripe tomatoes(diced)
- 3 tablespoons Tomato paste
- 0.5 cup Water(or as needed)
- 1 teaspoon Curry powder
- 1 pinch Dill(fresh or dried)
ðšâð³ äœãæ¹
- 1
Heat the oil in a saucepan over medium heat. Add the chopped onion and crushed garlic, and sauté until the onions are translucent and fragrant, about 5 minutes.
- 2
Add the diced tomatoes to the pan and cook until they soften and break down, about 5-7 minutes.
- 3
Stir in the tomato paste, curry powder, and dill. Cook for another minute until the spices are fragrant.
- 4
Pour in the water and bring the mixture to a simmer. If the sauce becomes too thick, add a little more water. Let it simmer for 5-10 minutes to allow the flavors to meld.
- 5
Gently add the smoked fish to the stew. Cook for just 3-5 minutes, or until the fish is heated through. Be careful not to overcook, as smoked fish can become dry.
- 6
Serve hot, garnished with a sprinkle of fresh dill if desired. It pairs well with rice or pasta.
ð¡ ããã®ã³ã
- âEnsure your smoked fish is boneless for easier eating.
- âAdjust the amount of curry powder to your preference.
- âIf fresh dill is unavailable, dried dill can be used, but use a smaller amount.
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- Add a pinch of chili flakes for a touch of heat.
- Some variations include a small amount of finely chopped bell pepper.