Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Sunflower oil |
| 5 \N | Shallots, sliced |
| 4 \N | Garlic cloves,chopped |
| 1 tablespoon | Mustard seeds |
| 1½ pounds | Firm white fish boned and cubed |
| \N \N | (the recipe recommends shark, dog fish, monkfish, John Dory, swordfish, huss) |
| \N \N | Flour for dusting |
| 1 teaspoon | Whole fenugreek |
| 1 \N | 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.