Fish Stew Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Monkfish, or see note
Seasoned flour,
3 tbsp: Vegetable oil,
1 tbsp: Sesame oil,
1 ounce: Ginger root, peeled & finely sliced
5: Garlic cloves, peeled,sliced
2: Dried chilies, broken
1 tbsp: Mustard seeds,
1 tsp: Asafoetida,
1 tsp: Tamarind, soaked in water
8 ounce: Mushrooms,
2 1/2 pint: Water,
1 lbs: Potatoes, peeled & diced
Sea salt,
Freshly ground pepper,
1/4 ounce: Coconut, grated
2 tbsp: Chopped coriander leaves,
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, 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
Source from luhu.jp
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
Source from luhu.jp