| 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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