½ teaspoon baby dried red chillies

2 tablespoons coconut

1 tablespoon coriander seeds

2 teaspoons cumin seeds

2 cloves garlic, crushed

1 teaspoon grated fresh ginger

2 tablespoon tamarind sauce

15g ghee

1 medium onion, chopped

1 ½ cups coconut cream

4 white fish cutlets

Place chillies in small bowl, cover with boiling water, stand for 10 minutes; drain.  Stir coconut in small frying pan over medium heat until lightly browned, remove from pan.  Add seeds to pan, stir over medium heat for about 2 minutes or until lightly browned; remove from pan; cool.

Blend or process chillies, coconut, seeds, garlic, ginger and sauce until smooth and pasty.  Heat ghee in medium frying pan, add onion, stir over medium heat for about 2 minutes or until onion is soft.  Stir in coconut mixture, stir over medium heat for 1 minutes. 

Stir in coconut cream, bring to boil, reduce heat, and cutlets, simmer, uncovered, for aobut 8 minutes or until cutlets are tender.  Turn cutlets halfway through cooking time