Recipe - Mild Coconut Fish Curry

3 tablespoon Sunflower oil
5 Shallots, cut or sliced up
4 Garlic cloves,chopped
1 tablespoon Mustard seeds
1 One half pound Firm white fish boned
and cubed
(the recipe recommends
shark, dog fish, monkfish,
John Dory, swordfish, huss)
Flour for dusting
1 teaspoon Whole fenugreek
1 1" piece of cinnamon or
cassia
1 teaspoon Tamarind pulp
1 tablespoon Turmeric
5 ounce 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 12 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini