Mild coconut fish curry

Yield: 4 Servings

Measure 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)

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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