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
