Linefish Simmered In A Spiced Coconut Gravy

Ingredients

• 4 cloves garlic crushed peeled
• 1  ginger fresh grated
• 7.5 ml chili powder red
• 7.5 ml turmeric 
• 5 ml salt 
• 30 grams tamarind pulp 
• 100 mls vegetable oil 
• 7.5 ml brown mustard seeds 
• 7.5 ml fenugreek seeds 
• 2  cloves whole
• 3  cardamom pods whole white
• 1  cinnamon 
• 2 large onion peeled very finely chopped
• 340 mls coconut milk 
• 10 ml cumin 
• 4 servings pepper black
• 1 handful cilantro leaves fresh chopped
• 1 kilograms fish fillet fresh white

Equipment

• bowl
• sauce pan

Directions

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