Mild Coconut Fish Curry
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
sunflower oil
|
|
| 5 | each |
shallots
sliced |
*
|
| 4 | each |
garlic cloves
chopped |
|
| 1 | tablespoon |
mustard seeds
|
|
| 1 ½ | pounds |
fish
boned, cubed |
|
| 1 | teaspoon |
fenugreek
whole |
|
| 1 | x |
cinnamon
|
*
|
| 1 | teaspoon |
tamarind
|
*
|
| 1 | tablespoon |
turmeric
|
|
| 5 | ounces |
coconut
grated, creamed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
sunflower oil
|
|
| 5 | each |
shallots
sliced |
*
|
| 4 | each |
garlic cloves
chopped |
|
| 15 | ml |
mustard seeds
|
|
| 680.4 | g |
fish
boned, cubed |
|
| 5 | ml |
fenugreek
whole |
|
| 1 | x |
cinnamon
|
*
|
| 5 | ml |
tamarind
|
*
|
| 15 | ml |
turmeric
|
|
| 144.5 | ml/g |
coconut
grated, creamed |
|
Directions
Heat the oil and fry the shallots, garlic and mustard seeds for 1 to 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.
