Title: Mild coconut fish curry
 Categories: Indian, Fish, Main dish
      Yield: 4 Servings
 
      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)
 
  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.