This is a simple Indian style dish. ‘Curried Fish Stew’ requires vegetable oil, 4 scallions (white + 1” green) sliced thin, 3 minced cloves garlic, 2 teaspoons fresh minced ginger, 1½ tablespoons curry powder (Indian), 2 cups clam juice (bottled), 2 potatoes (baking) peeled and cubed, 3 carrots, skinned and sliced, 2 small zucchini sliced, ½ teaspoon grated zest of lime, ½ teaspoon cinnamon (ground), 1/8 teaspoon cloves (ground), 2 pounds skinless and boneless firm white fish (e.g., grouper, monkfish, halibut, or red snapper), 1½ teaspoons lime juice, 3 tablespoons fresh cilantro, 1 tablespoon flaked unsweetened coconut (optional). Many of these items are available in Indian stores. Spray non-stick pot with oil; add scallions, ginger and garlic. Cook on medium flame for 2 minutes while stirring. Add curry powder and simmer for one minute. Stir in clam broth, add carrots, potatoes, lime zest, zucchini, cinnamon, and cloves. Cover partially and simmer for about 20 minutes till all vegetables are cooked. Now add cubed fish, cilantro and lime juice, stir and simmer for about 10 minutes. Place stew in serving dish, garnish with cilantro and coconut and serve hot. You can serve this delicious and nutritious stew with some non-fat cornbread as diabetes recipes free.