Mild coconut fish curry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Sunflower oil |
| 5 | Shallots, sliced | |
| 4 | Garlic cloves,chopped | |
| 1 | tablespoon | Mustard seeds |
| 1½ | pounds | Firm white fish boned and cubed |
| (the recipe recommends shark, dog fish, monkfish, John Dory, swordfish, huss) | ||
| Flour for dusting | ||
| 1 | teaspoon | Whole fenugreek |
| 1 | 1\" piece of cinnamon or cassia | |
| 1 | teaspoon | Tamarind pulp |
| 1 | tablespoon | Turmeric |
| 5 | ounces | Grated creamed cocomut (I used a can of coconut milk which I substituted for the water) |
Directions
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.
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