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Chreime (North African Fish Stew)

Course: Side Dish
Cuisine: African, North African


  • White pomfret steaks use any type of fish with firm white flesh – 1 kg, cleaned and washed
  • Vegetable Oil – 3 tbsp
  • Garlic – 6-7 cloves crushed
  • Paprika – 2 tbsp
  • Cayenne pepper – 2 tbsp
  • Caraway – 1 tsp powdered
  • Cumin – 1 tsp powdered
  • Tomato puree – puree from 1 large tomato the original recipe used tomato paste in which case, only 2 tbsp will be needed


  • Heat oil in a wide pan; add the garlic and powdered spices. Keep on low heat to prevent the spices from burning.
  • Add the tomato puree and sauté till the oil clears. Add 1 cup water and cook covered for 2 minutes on medium heat. (Do not add too much water as the gravy can get quite watery then).
  • Add the fish steaks to the sauce and cook till done. The gravy must have a sauce-like consistency and take care not to overcook the fish.
  • Serve the hot fish stew with steamed rice or freshly baked bread.