Kaluun Iyo Maraq | FoodieAtlas

Ingredients

1 lb (450 g) firm white fish fillets (such as cod, tilapia, or snapper), cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1-inch piece of ginger, grated
2 large tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1 teaspoon ground black pepper
1 teaspoon salt (or to taste)
1 bell pepper, chopped
2 large potatoes, peeled and diced
1 cup coconut milk
2 cups fish broth or water
Fresh cilantro or parsley, chopped (for garnish)
Lime wedges (for serving, optional)

Rinse the fish fillets and cut them into bite-sized pieces. Set aside.

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Add the finely chopped onion and saut√© until golden brown, about 10 minutes.

Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Stir in the chopped tomatoes and tomato paste.

Add the ground cumin, ground coriander, ground turmeric, ground cinnamon, ground cardamom, ground cloves, ground black pepper, and salt.

Mix well to combine and cook for about 5 minutes until the tomatoes start to break down.

Add the chopped bell pepper and diced potatoes to the pot.

Pour in the coconut milk and fish broth or water.

Bring the mixture to a boil, then reduce the heat to low.

Cover and let it simmer for about 20-25 minutes, or until the potatoes are tender.

Gently add the fish pieces to the pot.

Simmer for another 10 minutes, or until the fish is cooked through and flakes easily with a fork.

Taste the stew and adjust the seasoning with more salt and black pepper if needed.

Ladle the kaluun iyo maraq into bowls.

Garnish with fresh chopped cilantro or parsley.