Title: Mild Coconut Fish Curry
Categories: Indian Fish Main
Yield: 4 Servings
| 3 | tb | Sunflower oil |
| 5 | | Shallots, sliced |
| 4 | | Garlic cloves,chopped |
| 1 | tb | Mustard seeds |
| 1 1/2 | lb | Firm white fish boned and cubed |
| | | (the recipe recommends shark, dog fish, monkfish, John Dory, |
| | | Flour for dusting |
| 1 | ts | Whole fenugreek |
| 1 | | 1" piece of cinnamon or cassia |
| 1 | ts | Tamarind pulp |
| 1 | tb | Turmeric |
| 5 | oz | Grated creamed cocomut (I used a can of coconut milk which I |
Heat the oil and fry the shallots, garlic and mustard seeds for 1-2
mins.Dust the fish with flour and briefly seal both sides in the hot oil.
Add the rest fo the spices and tamarind pulp, dissolved in enough water (
here is where I used the coconut milk) to cover the fish. Simmer, covered,
for 20 minutes, ( omit this next step if using the coconut milk) then stir
in the grated coconut until almalgamated into the sauce.