Recipe CookBook

Mild Coconut Fish Curry

Ingredients

3 tb Sunflower oil

5 Shallots, sliced

4 Garlic cloves,chopped

1 tb Mustard seeds

1 1/2 lb Firm white fish boned

-n cubed

Flour for dusting

1 t Whole fenugreek

1 1" piece of cinnamon or

-cassia

1 t Tamarind pulp

1 tb Turmeric

5 oz Grated creamed cocomut

-(I used a can of coconut

-milk which I substituted

-for the water)

Serves 4

Method:

Heat the oil and fry the shallots, garlic and mustard seeds for 1-2 mins. Dust the fish with flour n briefly seal both sides in the hot oil. Add the rest to 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 mixed into the sauce.