Auntie Betty's Fish Curry

• 14 cup green coriander
• 3 -4 green chilies
• 12 onion
• 34 teaspoon tamarind pulp
• 6 kingfish steaks or 6 swordfish steaks, 1/2 inch thick
• 1 12 teaspoons cayenne pepper
• 2 12 teaspoons coriander powder
• 1 teaspoon ginger, chopped
• 1 12 teaspoons garlic, crushed
• salt
• 2 -3 tablespoons oil
• 1 large tomatoes, chopped
• 1 tablespoon creamed coconut

1. Soak the tamarind in a small bowl of water for 15 minutes.
2. Cut fish.
3. Wash with salt and water.
4. Combine first three ingredients in a frying pan.
5. Add the spices, salt, and oil and fry for about 2-3 minutes.
6. Add tomatoes.
7. When tomatoes are tender, add coconut.
8. When coconut has blended into the sauce, add fish.
9. Cook until done.

green coriander, green chilies, onion, tamarind pulp, swordfish, cayenne pepper, coriander powder, ginger, garlic, salt, oil, tomatoes, creamed coconut

Taken from www.food.com/recipe/auntie-bettys-fish-curry-36615 (may not work)