Tamarind and coconut fish

So easy, so delish.

Ingredients

250 g	White fish fillets, skinned and boned (Main)
3 Tbsp	Lime juice, or lemon juice
1 Tbsp	Canola oil
1	Shallot, diced
1 clove	Garlic, crushed
1 tsp	Sriracha sauce
2 tsp	Tamarind paste
¾ cup	Coconut cream
1 handful	Flour, for dusting
¼ cup	Chopped coriander

Directions

1. Place the fish in a shallow dish and add the lime or lemon juice. Turn the fish over then leave for 5 minutes.
2. Heat a little oil in a frying pan. Gently fry the shallot until tender. Add the garlic, sriracha sauce, tamarind paste and coconut cream. Bring to a simmer, then cook gently for 2 minutes. Add a little water if too thick.
3. Meanwhile, pat the fish dry and dust in the flour. Heat the remaining oil in a separate frying pan. Pan-fry the fish for about 1 minute each side until lightly coloured. Transfer the fish to the coconut sauce and add the coriander. Great served with rice.