Thai-Inspired Stew of Squid and Shiitake Mushrooms

Name: Thai-Inspired Stew of Squid and Shiitake Mushrooms
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Generous handful of fresh coriander; 1 kg (2lb) small prepared squid; Salt; 300ml (½ pint) fish or chicken stock; 4 medium-sized plum tomatoes; 250g (8oz) shiitake mushrooms, sliced thinly; Juice of 1 lemon; 2 rounded tablespoons instant coconut milk powder; 2.5cm (1-inch) piece of fresh ginger, sliced thinly; 2 rounded teaspoons Thai sour shrimp paste; 2 large garlic cloves, sliced thinly

Preparation info

Serves
4

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

If you are unable to get sour shrimp paste for this stew, use the juice of a second lemon and chilli powder to taste.

Ingredients

4 medium-sized plum tomatoes
300ml (½ pint) fish or chicken stock

Europe
United Kingdom
Fish course
Gluten-free

Method

Put the tomatoes into a bowl, pour over enough boiling water to cover and leave them for two minutes; then peel the tomatoes and cut them into small cubes. Pour the fish stock into a large casserole and add the lemon juice, tomato, ginger and garlic. Bring the mixture to the boil, stir in the shrimp paste and continue stirring until the paste is dissolved. Cover the dish and simmer the casserol