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Fish Stew

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45 minutes Prep: 20 minutes Cook: 25 minutes

167 calories per serving view nutrition facts

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	chilies	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 leaves	chopped

Directions

*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, sauté 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.

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