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Fish Stew


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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 ts Asafoetida

1 ts 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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