Mild Coconut Fish Curry
By: Anonymous
Published: Monday, December 21, 2009 - 3:32am

Ingredients




3 tablespoons Sunflower oil
5 Shallots, sliced
4 Garlic cloves,chopped
1 tablespoon Mustard seeds
1 1/2 pounds Firm white fish boned and cubed
(the recipe recommends shark, 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 





Preparation

1 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. 








    .  





Place your ad here Loading...

Preparation

 1  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.