Preparation:
Heat the oil and fry the shallots, garlic and mustard seeds for 1-2 minutes. Dust the fish with flour and briefly seal both sides in the hot oil. Add the rest of 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 amalgamated into the sauce. |
