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Mild Coconut Fish Curry

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, E
MineralsSelenium, Iodine, Fluorine, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 tablespoons sunflower oil

  3. 5 shallots -- sliced

  4. 4 cloves garlic -- chopped

  5. 1 tablespoon mustard seeds

  6. 1 1/2 pounds firm white fish boned -- and cubed

  7. flour for dusting

  8. 1 teaspoon whole fenugreek

  9. 1 1" piece cinnamon

  10. 1 teaspoon tamarind pulp

  11. 1 tablespoon turmeric

  12. 5 ounces grated creamed coconut or 1/2 can coconut milk

Instructions Jump to Ingredients ↑

  1. Heat the oil and fry the shallots, garlic and mustard seeds for 1-2 minutes. Dust the fish with flour and briefly seal both sides in the hot oil. Add the rest of 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 amalgamated into the sauce.

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