Mild Coconut Fish Curry

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.