This hearty fish stew takes an ancient Indian food tradition and adds Newfoundland influences for a uniquely Canadian dish.
Courtesy of Sanchita Chakraborty, St. John’s, N.L.
Marinate fish head with ½ tbsp (7 mL) turmeric and the salt and pepper for 10 minutes.
In pan over medium heat, heat 1 tbsp (15 mL) oil. Fry fish head on both sides until browned, about 10 minutes total. With spoon, break apart fish head. Set aside.
In separate pan over medium heat, heat enough oil to cover bottom of pan. Add 2 pinches panch phoron, cumin, bay leaves, cinnamon stick and chilies; fry for about 5 minutes. Add onions, stirring, until onions are slightly brown. Add garlic; fry for 5 minutes. Add chili powder, if using, and remaining turmeric; fry, stirring, for 5 minutes or until mixture is dry consistency. Add ½ cup (125 mL) water and fish head; simmer, stirring. Add lentils and remaining water; simmer for 10 to 15 minutes. Add tomatoes and generous squeeze of lemon; simmer for 10 to 15 minutes.
Garnish with coriander and serve with basmati rice.