Tomato & Coconut Sauce
| ½ tsp | Mustard seeds |
| 2 Tbsp | Canola oil |
| ½ tsp | Cumin seeds |
| ½ tsp | Chilli paste |
| 1 | Onion, medium, diced |
| 3 cloves | Garlic, large, crushed |
| 2 Tbsp | Fresh ginger, finely grated |
| 400 g | Canned tomatoes, in juice, chopped |
| 1 cup | Desiccated coconut, lightly toasted |
| ¾ cup | Coriander, roughly chopped |
| 1 | Sugar, to taste |
| 1 to taste | Salt |
Fish
| ¼ tsp | Salt |
| ¼ tsp | Turmeric |
| ¼ tsp | Chilli powder |
| 2 Tbsp | Garam masala |
| 900 g | White fish, skinned and boned (Main) |
| 1 | Canola oil, for shallow frying |
Directions
- To make the sauce, heat the oil in a medium saucepan and add the cumin, mustard seeds and chilli.
- Fry for 20-30 seconds. Add the onion and half the garlic and ginger. Saute until the onion starts to brown.
- Add the tomatoes and juice. Reduce the heat, cover and simmer on low heat for about 10 minutes.
- Remove the lid. Simmer for a further 15 minutes, until thick. Stir in the remaining garlic, ginger, coriander and coconut. Season.
- To prepare the fish, combine the spices and salt in a bowl. Dip the fish into the mixture to cover.
- Heat enough oil in a frying pan for shallow frying. Gently fry the fish for 4-5 minutes or until cooked.
- Drain on paper towels. Heat the sauce and place on a warm platter. Arrange the fish on top. Great garnished with fresh coriander leaves.