Fish Stew

• 1 1/2 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 1/2 pints water
• 1 pound potatoes peeled and diced
• 1 x sea salt
• 1 x black pepper freshley ground
• 1/4 ounce coconut grated
• 2 tablespoons cilantro chopped

1. *Note: Any dense white fish, or 4 large shark steaks may be substituted for monkfish.
2. Cut the fish into chunks and toss in the seasoned flour.
3. Heat the two oils together and throw in the ginger, garlic, chilies, mustard seeds and asafoetida.
4. 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.
5. Bring to the boil and simmer for 20 minutes.
6. Taste and season if necessary.
7. Add the coconut to thicken slightly, then throw in the coriander leaves.
8. Serve with saffron rice.

monkfish, flour, vegetable oil, sesame oil, ginger root, garlic, hot chili peppers, mustard seeds, asafetida, tamarind, mushrooms, water, potatoes, salt, black pepper, coconut grated, cilantro

Taken from recipeland.com/recipe/v/fish-stew-47796 (may not work)