Efo Riro With Kale and Whitefish
Efo Riro With Kale and Whitefish is a flavorful North Indian North Indian Recipes dish prepared with quality ingredients. Purée onion, tomatoes, bell pepper, chile, and garlic in a blender, adding up to ¼ cup water as needed, until smooth.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPurée onion, tomatoes, bell pepper, chile, and garlic in a blender, adding up to ¼ cup water as needed, until smooth.
Set purée aside.
Place bitter leaf in a small bowl and pour in hot water to cover.
Let sit until softened, about 10 minutes.
Drain and finely chop.
Meanwhile, toss fish with Old Bay seasoning in a large bowl to evenly coat.
Pour vegetable oil into a large deep saucepan or medium Dutch oven to come ¼" up sides and heat over medium-high until shimmering.
Working in batches, arrange fish in a single layer and fry, turning halfway through, until golden, 6–8 minutes.
Using a slotted spoon, transfer to paper towels to drain.
Pour oil out from pan and wipe out.
Heat olive oil in same saucepan over medium-high.
Add tomato paste, thyme, garam masala, and turmeric.
Cook, stirring, until spices are fragrant and tomato paste is slightly darkened in color, about 1 minute.
Stir in reserved purée, scraping up any browned bits, then add bitter leaf, shrimp cube, dried shrimp, and irú.
Bring to a boil.
Reduce heat so stew is at a simmer and add kale by the handful, stir to wilt slightly before adding more.
Once all of the kale has been added, cook (without stirring) until tender, about 5 minutes.
Gently fold in fried fish, being careful not to break up too much.
Serve with yams or rice alongside.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.