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This is not really a stew, to my way of thinking - it contains too much liquid. The picture I posted should have shown even more liquid to be fair. Now, I hate splitting hairs about names, and actually prefer stews with little or no thickening. This does seem to exceed the limits for wateryness. Other than that, it wasn't hard to make, and the flavor is acceptable. I did reduce the amount of saffron, because mine is fine ground, not in threads, and can be ferocious. I also cut the amounts of turmeric and mustard, though I suppose I could have left them as is. The flavor does not seem to be lacking in spice, though. Thank you very much for sharing this recipe with us. It was educational.

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mianbao July 08, 2013
Golden Shrimp Stew