Fish Stew
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
Ingredients
- 11/2 lb monkfish (or see note)
- 1tbsp sesame oil
- 1ozginger root
- 2dried chilies; broken
- 1tbsp mustard seeds
- 1tsp asafoetida
- 1tsp tamarind; soaked in water
- 8ozmushrooms
Directions
- 1
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
- 2
peeled,sliced 2 Dried chilies
- 3
broken 1 tb Mustard seeds 1 ts Asafoetida 1 ts Tamarind
- 4
soaked in water 8 oz Mushrooms 2 1/2 pt Water 1 lb Potatoes
- 5
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 s
- 6
Cut the fish into chunks and toss in the seasoned flour
- 7
Heat the two oils together and throw in the ginger, garlic, chilies, mustard seeds and asafoetida
- 8
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 pototo