Mild Coconut Fish Curry

Course : Curry
Serves: 4
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3 tablespoons sunflower oil
5 small shallots -- sliced
4 cloves garlic chopped
1 tablespoon mustard seeds
1 1/2 pounds firm white fish boned -- and cubed
1 tablespoons flour for dusting
1 teaspoon whole fenugreek
1 piece cinnamon
1 teaspoon tamarind pulp
1 tablespoon turmeric
5 ounces grated creamed coconut or
1/2 can coconut milk

Preparation / Directions:

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.

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