Mild Coconut Fish Curry

Course : Fish
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 (shark, halibut, dory, swordfish, huss)
1 Cup flour for dusting
1 teaspoon whole fenugreek
1 piece cinnamon or -- cassia
1 teaspoon tamarind pulp
1 tablespoon turmeric
5 ounces grated creamed coconut

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 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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