Recipe#10984

Title: Coconut Fish Curry

Newsgroups: rec.food.recipes 
 From: Debra Powell dpowell@orion.it.luc.edu 
 Subject: Mild Coconut Fish Curry 
 Message-ID: Pine.3.89.9407271608.A53575-0100000@orion.it.luc.edu 
 Date: Thu, 28 Jul 1994 13:45:39 GMT 

This is a delish indian fish recipe. I am not sure where I got this from, 
 so I am unable to give due credit.
 Mild Coconut Fish Curry
 Serves 4
 3 tbs sunflower oil
 4-5 shallots, sliced ( I have used onoin instead and the curry turned out 
 fine)
 4 garlic cloves,chopped
 1 tbs 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 tspn whole fenugreek
 1 inch piece of cinnamon or cassia
 1 tspn tamarind pulp
 1 tbs 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.