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Mild Coconut Fish Curry

Mild Coconut Fish Curry
Main Ingredient: Various Fish Swordfish

Course: Various Main Dishes

Cuisine: Indian

Yield:

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Mild Coconut Fish Curry ingredients

  • 3 T Sunflower oil
  • 5 Shallots, sliced
  • 4 garlic cloves, chopped
  • 1 T Mustard seed
  • 372529⁄-2009260032 lb Firm white fish boned and cubed
  • (the recipe recommends shark, dog fish, monkfish, John Dory, swordfish, huss)
  • flour for dusting
  • 1 t Whole fenugreek
  • 1 1" piece of cinnamon or cassia
  • 1 t tamarind pulp
  • 1 T Turmeric
  • 5 oz Grated creamed cocomut (I used a can of coconut milk which I substituted for the water)

Cooking Mild Coconut Fish Curry

1. Heat the oil and fry the shallots, garlic and mustard seeds for 1-2 mins.
2. Dusti 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.
3. Simmeri, covered, for 20 minutes, ( omit this next step if using the coconut milk) then stir in the grated coconut until almalgamated into the sauce.


Oh, it's so nice. Thinking

Submitted by Guest cook on September 22, 2007.

Oh, it's so nice. Thinking about adding it to list of my favorite recipes.

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