*  Exported from  MasterCook  *
 
                                 FISH STEW
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Monkfish (or see note)
                         Seasoned flour
    3       tb           Vegetable oil
    1       tb           Sesame oil
    1       oz           Ginger root
                         -- peeled & finely sliced
    5                    Garlic cloves -- peeled,sliced
    2                    Dried chilies -- broken
    1       tb           Mustard seeds
    1       t            Asafoetida
    1       t            Tamarind -- soaked in water
    8       oz           Mushrooms
    2 1/2   pt           Water
    1       lb           Potatoes -- peeled & diced
                         Sea salt
                         Freshly ground pepper
      1/4   oz           Coconut, grated
    2       tb           Chopped coriander leaves
 
   *Note: Any dense white fish, or 4 large shark steaks
   may be substituted for monkfish.
   
   Cut the fish into chunks and toss in the seasoned
   flour.  Heat the two oils together and throw in the
   ginger, garlic, chilies, mustard seeds and asafoetida.
   Cook for a moment then add the fish, saute for another
   moment, then add the mushrooms, tamarind and the 2 1/2
   pints of water with the pototoes.  Bring to the boil
   and simmer for 20 minutes.  Taste and season if
   necessary.  Add the coconut to thicken slightly, then
   throw in the coriander leaves.  Serve with saffron
   rice.
   
   Source: Colin Spencer in “Country Living” (British),
   April 1989. Typed for you by Karen Mintzias
  
 
 
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