Serves 4 Ingredients: 4 thick white fish fillets (cut into chunks) 1 large onion (sliced) 5 - 6 garlic cloves (thinly sliced) 4 green chilli pods (seeded, thinly sliced) 1 cup asparagus (heads and leaves, chopped) 1 cup green peas (boil cooked) 1 cup green beans (boil cooked, 1 inch length) 1/2 cup potatoes (boiled, semi-cooked, diced) 500 gms tomatoes (chopped) 1 tbsp tomato paste Juice of one lemon Salt + pepper + cumin 2 tbsp olive oil Method: Season fish pieces. Heat a large non- stick pan over high heat. Add a tablespoonful of oil. Lower heat and add fish in batches, stirring, to brown lightly. Remove with a slotted spatula and cover. Add remaining oil to pan. Cook onion stirring to golden brown. Add garlic, chilli, asparagus, green beans, peas, and potato. Re-season, stirring until fragrant. Stir gently for a couple of minutes. Add chopped tomato, tomato paste and lemon juice. Stir to combine. Bring to a simmer and allow to cook, covered, over low heat, for 5 minutes. Return fish to pan. Stir gently to combine. Allow to cook together for an extra ten minutes. Remove into a serving dish. Serve with rice or crusty bread, and a garden salad.
