Linefish Simmered In A Spiced Coconut Gravy

Ingredients

• •4 cloves garlic
• •1 thumb-sized piece of ginger
• •7½ ml chilli powder
• •7½ ml turmeric
• •5 ml salt
• •30 grams tamarind pulp
• •100 ml vegetable oil
• •7½ ml brown mustard seeds
• •7½ ml fenugreek seeds
• •2 cloves
• •3 cardamom pods
• •thumb-length quill of cinnamon
• •2 large onions
• •340 ml coconut milk
• •10 ml powdered cumin
• •1 milled pepper
• •1 handful cilantro
• •1 kilograms firm-fleshed fish fillets

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Method

From foodista.com — read the original

1. 1Cut the fish into large chunks and place in a bowl.
2. 2Add half the garlic and ginger (reserve the rest).
3. 3Stir in the chilli powder, turmeric and salt, and toss well.
4. 4Place in the fridge for 30 minutes.
5. 5Soften the tamarind pulp in a cup of warm water for 20 minutes.
6. 6Heat the oil in a large saucepan over a high flame.
7. 7Add the mustard seeds, fenugreek, cloves, cardamom and cinnamon.
8. 8Sizzle the spices in the hot oil until the mustard seeds pop.
9. 9Add the onions and the reserved ginger and garlic.
10. 10Fry briskly for 10 minutes, or until the onions are golden brown.
11. 11Mash the softened tamarind pulp into its soaking water.
12. 12Strain the liquid onto the onions and discard the pulp.
13. 13Stir in the coconut cream and cumin.
14. 14Simmer for 15 minutes.
15. 15Tip the marinated fish cubes into the sauce and stir gently.
16. 16Simmer gently until the fish is just cooked (about 7 minutes).
17. 17Serve hot, with chopped fresh cilantro and Basmati rice.