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.