| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Dairy | Indian | Indian, Fish, Main dish | 4 | Servings |
INGREDIENTS
| 3 | tb | Sunflower oil |
| 5 | Shallots, sliced | |
| 4 | Garlic cloves,chopped | |
| 1 | tb | 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 | ts | Whole fenugreek |
| 1 | 1" piece of cinnamon or cassia | |
| 1 | ts | Tamarind pulp |
| 1 | tb | Turmeric |
| 5 | oz | Grated creamed cocomut (I used a can of coconut milk which I substituted for the water) |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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