Cleo Speaks


Cleo Speaks


Cleo Speaks

Just Eats with Chef JJ



  • 4 cloves garlic, thinly sliced
  • 2 inch piece ginger, rough chop
  • 1⁄2 yellow onion, small dice
  • 1⁄2 green bell pepper, small diced
  • 1⁄2 red bell pepper, small dice
  • 1⁄2 orange bell pepper, small dice
  • Kosher salt
  • 1 tablespoon curry powder
  • 1 tablespoon smoked paprika
  • 1⁄2 eggplant, medium diced
  • 3 cups tomato puree
  • 4 cups Vegetable stock
  • 1 pound black bass, cubed into 2 inch pieces 2 tablespoons cilantro, rough chopped
  • 2 tablespoons cilantro, rough chopped
  • Lemon pepper hot sauce (optional)
  • Jasmine Rice for serving


Lemon pepper hot sauce (optional) Jasmine Rice for serving Method
  1. In a large heavy bottomed saucepan over medium high heat add oil to coat the bottom of the pan. Once the oil is hot add the garlic and ginger.
  2. Add the onion and peppers to the pan and cook until soft and season with salt.
  3. Add the curry powder and smoked paprika and stir to combine, frying the spices slightly to bring out their natural flavor, adding more oil if needed.
  4. Add the eggplant and continue to cook until softened. Then add in the tomato puree followed by 1 cup of water if too thick and mix to combine. Cover and bring to a simmer for about 8 minutes, then add in the vegetable stock.
  5. Add the bass into the stew and bring up to a gentle simmer for about 10- 12 minutes until the fish is tender and flaky. Finish with cilantro and season with salt to taste and serve alongside Jasmine rice.

Nutrition Information

  • Serving Size: 4-6

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