| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
British |
Seafood, Soups/stews |
6 |
Servings |
INGREDIENTS
| 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 |
| 1 |
tb |
Mustard seeds |
| 1 |
ts |
Asafoetida |
| 1 |
ts |
Tamarind; soaked in water |
| 8 |
oz |
Mushrooms |
| 2 1/2 |
pt |
Water |
| 1 |
lb |
Potatoes; peeled & diced |
|
|
Sea salt |
|
|
Freshly ground pepper |
| 1/4 |
oz |
Coconut, grated |
| 2 |
tb |
Chopped coriander leaves |
INSTRUCTIONS
*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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Been misunderstood? Imagine how God feels”