This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Toast the spices over low heat until fragrant then set aside. Blend all the ingredients for the marinade and set aside.
Pat fish cuts with a kitchen/paper towel to dry them and place in a bowl. Add 1/4 cup of the marinade to the fish and add MAGGI shrimp tablet. Mix everything together and cover with a cling film, Set aside in the refrigerator and let marinade for at least 1 hr.
To make the stew, place a wide pan over medium heat and add the palm oil. Allow oil to heat up then add the sliced onions. Fry onions until golden then add the rest of the marinade. Allow it to simmer for 4 mins or until fragrant. Stir continuously so the bottom doesn't burn.
Add the blended tomatoes and stir and let it simmer for 10 minutes. Add the curry powder, shrimp powder, fish cuts (including any leftover marinade), the shrimp and MAGGI shrimp tablet. Cover and allow to simmer for 6 mins.
Cook until fish is cooked through, about 12 minutes then add the extra onions and allow it to simmer for 2 mins, stir gently. Fante Fante is ready to serve with banku, etiw or rice.
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