*  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



                  - - - - - - - - - - - - - - - - - -