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Masala Fish
( SERVES 6 )

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½ tsp	Mustard seeds
2 Tbsp	Canola oil
½ tsp	Cumin seeds
1	Onion, medium, diced
½ tsp	Chilli paste
3 cloves	Garlic, large, crushed
2 Tbsp	Fresh ginger, finely grated
400 g	Canned tomatoes, in juice, chopped
¾ cup	Coriander, roughly chopped
1 cup	Desiccated coconut, lightly toasted
1	Sugar, to taste
1 to taste	Salt

¼ tsp	Salt
¼ tsp	Turmeric
¼ tsp	Chilli powder
2 Tbsp	Garam masala
900 g	White fish, skinned and boned
1	Canola oil, for shallow frying

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.