MILD COCONUT FISH CURRY

22.06.2008 | Author: Cook | Posted in Swordfish
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MILD COCONUT FISH CURRY


Servings: 4
Ingredients: 

  • 3 tb Sunflower oil
    • 

  • 5    Shallots, sliced
    • 

  • 4    Garlic cloves,chopped
    • 

  • 1 tb Mustard seeds
    • 

  • 1 1/2 lb Firm white fish boned
    • 

  • -and cubed
    • 

  • (the recipe recommends
    • 

  • -shark, dog fish, monkfish,
    • 

  • -John Dory, swordfish, huss)
    • 

  • Flour for dusting
    • 

  • 1 ts Whole fenugreek
    • 

  • 1    1' piece of cinnamon or
    • 

  • -cassia
    • 

  • 1 ts Tamarind pulp
    • 

  • 1 tb Turmeric
    • 

  • 5 oz 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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