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Fish chiktay (chiktay pwason): recipe illustration
Fish & seafood

Fish chiktay (chiktay pwason)

A creole fish stew simmered in a spiced tomato sauce, typical of tables in the Chagos archipelago. It is served hot with white rice, at lunch or dinner.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the fish into large chunks, season them with the lime juice, a little salt and turmeric, then set aside.
  2. Slice the onions and crush the garlic. Fry them in hot oil for 5 minutes, until translucent.
  3. Add the peeled, diced tomatoes, the tomato paste, the chilli and the thyme. Cook over medium heat for about 10 minutes, stirring, until the sauce thickens.
  4. Pour in the water, adjust the seasoning, then gently place the fish pieces in the sauce.
  5. Simmer over low heat for 10 to 12 minutes, without stirring too hard, until the flesh flakes easily with a fork.
  6. Scatter over spring onion if you have some and serve piping hot with the rice.

Variations and tips

Milder version. Remove the chilli and add a pinch of sweet paprika for colour without the heat.

With what's available here. Replace the Indian Ocean fish with cod or pollock, which suit this stew perfectly.

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Original Ecomely recipe.