Coconut Fish Curry

     
Preparation time:     20 mins
Total cooking time:     12 mins
Serves 4-6
Ingredients650g thick white fish fillets2 tsp lemon juice1 tsp cumin seeds1/2 tsp fennel seeds1/2 cup desiccated coconut2cm piece ginger, chopped2 dried red chillies, soaked for 15 mins in hot water 2 garlic cloves 1 medium-sized onion 3/4 tsp turmeric 2 tsp tamarind concentrate 2 tbsp butter 1 1/2 cups water 2 tbsp chopped coriander
Method
1. Cut across the fillets to make thick slices. Sprinkle with lemon juice and set aside. 2. Toast the cumin, fennel seeds and coconut in a dry pan until lightly golden and aromatic. Grind to a powder in a spice grinder or mortar.3. Grind the ginger, chillies, garlic and onion to a paste and add the ground spices, turmeric and tamarind. Dry the prepared seasoning paste in the butter for I 1/2 minutes, stirring. Add water and bring to the boil. Simmer for 6 minutes. 5. Add the fish with half the coriander. Simmer gently, until the fish is tender, about 6 minutes. Serve with rice, garnishing with the remaining coriander.
Hint: Tamarind concentrate gives a particular tart flavour. If not available use 1 tablespoon lemon or lime juice.
B H G Recipes\Indian\Coconut Fish Curry.htm
Source: Step by Step Indian Cooking (Murdoch Books)