Seafood Stew

This stew is based off of a recipe that I found in the Spices of Life cookbook. It's a cozy dish with a lot of flavor. Use fresh ingredients as much as possible. It enhances the taste and nutritional value.

Enjoy!

Ingredients:

2 1/2 T tamarind concentrate

3 1/2 cup water

14 1/2 oz can peeled tomatoes

1 pound cod fillets

1/2 pound of raw shrimp, peeled and deveined

1 1/2 inch ginger

1 tsp tumeric

6 cloves garlic

1 jalapeno

1/2 cup cilantro

Spice Seasonings:

1 tsp mustard seeds

4 curry leaves, shredded finely

1 tsp ground coriander

1 tsp ground cumin

1 tsp chile flakes

Bring water and tamarind to a boil, then lower the heat to a simmer. Meanwhile, blend ginger, garlic, jalapeno and tomatoes and add to the heated water. Add 1/4 cup of the cilantro and turmeric to the pot as well. Bring water to a boil, reduce heat and simmer for about 12 minutes.

In a wok or skillet, dry roast the mustard seeds until they pop. Add the other spice seasonings and toast for a minute stirring regularly. Add the spices to the soup.

Wash the fish and shrimp and pat dry. Cut the fish into bite sized strips or squares. Add the fish to the soup and cook, partially covered on a medium low heat for about 8-10 minutes. Add the shrimp and cook, partially covered for 3 minutes. Season with salt and pepper to taste.

Serve bowls with a scoop of brown rice. Ladle the stew on top of the rice and sprinkle the remaining cilantro in each bowl as a garnish.