Linefish Simmered In A Spiced Coconut Gravy

• white fish fillets kilograms fresh, firm-fleshed, skinned and boned
• 4 cloves garlic peeled and crushed
• 1 fresh ginger thumb-sized piece of, grated
• 1 1/2 teaspoons chilli powder
• 1 1/2 teaspoons turmeric
• 1 teaspoon salt
• 2 15/16 tablespoons tamarind pulp
• 6 3/4 tablespoons vegetable oil
• 1 1/2 teaspoons brown mustard seeds
• 1 1/2 teaspoons fenugreek seeds
• 2 whole cloves
• 3 whole cardamom pods white
• 1 cinnamon thumb-length quill of
• 2 onions large, peeled and very finely chopped
• 1 7/16 cups coconut milk
• 2 teaspoons cumin powdered
• black pepper freshly milled
• 1 handful chopped fresh cilantro

1. Cut the fish into large chunks and place in a bowl.
2. Add half the garlic and ginger (reserve the rest).
3. Stir in the chilli powder, turmeric and salt, and toss well.
4. Place in the fridge for 30 minutes.
5. Soften the tamarind pulp in a cup of warm water for 20 minutes.
6. Heat the oil in a large saucepan over a high flame.
7. Add the mustard seeds, fenugreek, cloves, cardamom and cinnamon.
8. Sizzle the spices in the hot oil until the mustard seeds pop.
9. Add the onions and the reserved ginger and garlic.
10. Fry briskly for 10 minutes, or until the onions are golden brown.
11. Mash the softened tamarind pulp into its soaking water.
12. Strain the liquid onto the onions and discard the pulp.
13. Stir in the coconut cream and cumin.
14. Simmer for 15 minutes.
15. Tip the marinated fish cubes into the sauce and stir gently. Simmer gently until the fish is just cooked (about 7 minutes).
16. Serve hot, with chopped fresh cilantro and Basmati rice.

white fish, garlic, ginger, chilli powder, turmeric, salt, tamarind pulp, vegetable oil, brown mustard seeds, fenugreek seeds, cloves, cardamom pods, cinnamon, onions, coconut milk, cumin powdered, black pepper, handful

Taken from www.yummly.com/recipe/Linefish-Simmered-In-A-Spiced-Coconut-Gravy-1663346 (may not work)