Mild Coconut Fish Curry

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.