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

  *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