Zimbabwean Kapenta Stew

Ingredients

Cooking oil

2 tablespoons

Onion

1 large, finely chopped

Garlic

2 cloves, minced

Ginger

1 tablespoon, freshly grated

Curry powder

1 teaspoon

Cumin

1/2 teaspoon

Paprika

1/2 teaspoon

Salt

1/2 teaspoon, or to taste

Pepper

1/4 teaspoon, or to taste

Tomatoes

2 large, diced

Kapenta fish

500 grams, cleaned and rinsed

Water

2 cups

Instructions

1. Heat the cooking oil in a large pot over medium heat.
2. Add the finely chopped onion to the pot and sauté until it turns soft and translucent, about 5 minutes.
3. Stir in the minced garlic, freshly grated ginger, curry powder, cumin, paprika, salt, and pepper. Continue cooking for another 1-2 minutes, stirring constantly to ensure the spices are well mixed.
4. Introduce the diced tomatoes to the pot. Cook for around 5 minutes or until the tomatoes start to break down and release their juices.
5. Add the kapenta fish and water to the pot. Stir gently to combine all the ingredients, making sure the fish is submerged in the stew.
6. Cover the pot and let the stew simmer for 15-20 minutes, or until the fish is cooked through and the flavors have melded together.
7. Serve your Zimbabwean Kapenta Stew hot, ideally with a side of sadza or rice.