Mild Coconut Fish Curry

• 3 tablespoons sunflower oil
• 5 shallots sliced
• 4 garlic cloves chopped
• 1 tablespoon mustard seeds
• 1 1/2 pounds white fish Firm, boned and cubed
• shark
• flour
• 1 teaspoon fenugreek Whole
• 1 piece cinnamon or cassia
• 1 teaspoon tamarind pulp
• 1 tablespoon turmeric
• 5 ounces coconut milk Grated creamed cocomut, I used a can of, which I substituted for the

1. 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.
2. 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.
3. 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.

sunflower oil, shallots, garlic, mustard seeds, white fish, flour, cinnamon, tamarind pulp, turmeric, coconut milk

Taken from www.yummly.com/recipe/Mild-Coconut-Fish-Curry-1665542 (may not work)