Fish Stew
36
36
Ingredients
| 1 ½ | 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 ½ | pints |
water
|
* |
| 1 | pound |
potatoes
peeled and diced |
|
| 1 | x |
sea salt
|
* |
| 1 | x |
black pepper
freshley ground |
* |
| ¼ | ounce |
coconut
grated |
|
| 2 | tablespoons |
cilantro
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 2½ 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.
Nutrition Facts
Serving Size 101g (3.6 oz)Amount per Serving
Calories 16753% of calories from fat
% Daily Value *
Total Fat 10g
15%
Saturated Fat 2g
9%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 6mg
0%
Total Carbohydrate
6g
6%
Dietary Fiber 2g
8%
Sugars g
Protein
5g
Vitamin A 0%
•
Vitamin C 14%
Calcium 3%
•
Iron 3%
* based on a 2,000 calorie diet
How is this calculated?
