Fish Stew

Name: Fish Stew
Ingredients: 1 1/2 pounds monkfish (or see note); 1 x flour, seasoned; 3 tablespoons vegetable oil; 1 tablespoon sesame oil; 1 ounce ginger root peeled & finely sliced; 5 each garlic cloves peeled, sliced; 2 each hot chili peppers dried, broken; 1 tablespoon mustard seeds; 1 teaspoon asafetida; 1 teaspoon tamarind soaked in water; 8 ounces mushrooms; 2 1/2 pints water; 1 pound potatoes peeled and diced; 1 x sea salt; 1 x black pepper freshley ground; 1/4 ounce coconut grated; 2 tablespoons cilantro chopped

17 ingredients

8 steps

Ingredients

1 1/2 pounds monkfish (or see note)
1 x flour, seasoned
3 tablespoons vegetable oil
1 tablespoon sesame oil
1 ounce ginger root peeled & finely sliced
5 each garlic cloves peeled, sliced
2 each hot chili peppers dried, broken
1 tablespoon mustard seeds
1 teaspoon asafetida
1 teaspoon tamarind soaked in water
8 ounces mushrooms
2 1/2 pints water
1 pound potatoes peeled and diced
1 x sea salt
1 x black pepper freshley ground
1/4 ounce coconut grated
2 tablespoons cilantro chopped

Directions

1

*Note: Any dense white fish, or 4 large shark steaks may be substituted for monkfish.
2

Cut the fish into chunks and toss in the seasoned flour.
3

Heat the two oils together and throw in the ginger, garlic, chilies, mustard seeds and asafoetida.
4

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.
5

Bring to the boil and simmer for 20 minutes.
6

Taste and season if necessary.
7

Add the coconut to thicken slightly, then throw in the coriander leaves.
8

Serve with saffron rice.