Title: Coconut Fish Curry
Categories: Entree Seafood
Yield: 4 Servings

650	g	Thick white fish fillets
2	ts	Lemon juice
1	ts	Cumin seeds
1/2	ts	Fennel seeds
1/2	c	Desiccated cocunt
2		Piece ginger chopped (2cm)
2		Dried chillies, soaked for
		15 minutes in hot water
2		Cloves garlic
1	md	Onion
3/4	ts	Turmeric
2	ts	Tamarind concentrate
2	tb	Butter
1 1/2	c	Water
2	tb	Chopped coriander

Preparation time: 20 minutes Cooking time: 12 minutes

Cut across the fillets to make thick slices. Sprinkle with lemon juice and set aside. Toast the cumin, fennel seeds and coconut in a dry pan until lightly golden and aromatic. Grind to a powder in a spice grinder. Grind the ginger, chillies, garlic and onion to a paste and add the ground spices, turmeric and tamarind. Fry the prepared seasoning paste in the butter for 1.5-2 minutes, stirring. Add water and bring to boil. Simmer for 6 minutes. Add the fish with half the coriander. Simmer gently until the fish is tender, about 6 minutes. Serve with rice, garnishing with the remaining coriander.

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