A steady diet of performances by soloists or even choirs can have the unintended effect of undermining the corporate, participative nature of our musical worship. People can gradually come to think of worship in terms of passive observation, which we do not see modeled in the Bible. Such a diet may also begin to blur the line between worship and entertainment, especially in a television-sopped culture like ours, where one of our most insidious expectations is to be always entertained. Of course, this blurring is hardly ever intended. But over time, separating the “performers” from “the rest of the congregation” can subtly shift the focus of our attention from God to the musicians and their talent – a shift that is frequently revealed by applause at the end of some performance pieces. Who is the beneficiary of such applause? (Mark Dever and Paul Alexander).

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CATEGORY	CUISINE	TAG	YIELD
Seafood		Main dish	1	Servings

INGREDIENTS

450	g	Fish
1	ts	Salt
1/4	ts	Tuimeric
3		Cloves gailic
3	sl	Ginger
25	g	Tamarind
50	ml	Warm water
1	ts	Chilli powder
1	ts	Papiika
2		Cm cinnamon stick
1/2	ts	Black pepper sprig curry leaves

INSTRUCTIONS

Wash the fish and cut into 2-3 cm squares. Sprinkle with the salt and
turmeric and place in a saucepan. Crush the garlic and ginger with a pestle
and mortar and soak and squeeze the tamarind in the warm water. Pour 375 ml
water on  to  the fish,  add  the garlic, ginger, tamarind water, chilli
powder, paprika powder, cinnamon stick, black pepper and curry leaves.
Cover the pan and simmer over a low heat until the fish is cooked. Remove
the cinnamon stick and transfer to a serving dish. From: "A taste of Sri
Lanka" by Indra Jayasekera, ISBN 962 224 010 0
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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