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Mild Coconut Fish Curry
Serves 4
3 tbs sunflower oil
4-5 shallots, sliced
4 garlic cloves,chopped
1 tbs mustard seeds
1 1/2 lb firm white fish boned and cubed (shark, dogfish, monkfish, swordfish)
flour for dusting
1 tspn whole fenugreek
1 inch piece of cinnamon or cassia
1 tspn tamarind pulp
1 tbs turmeric
5 oz grated creamed coconut
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 to cover the fish. Simmer, covered, for 20 minutes,
then stir in the grated coconut until almalgamated into the sauce.
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Coconut Fish Curry