Fish stew with coconut

Pallu basa (Ujung Pandang)

Quantity	Ingredient
1/4	coconut, peeled and grated
or 65g	prepared desiccated coconut
500g	spanish mackerel fillets or steaks, cut in big pieces, with bone removed
1 cup	light tamarind water, made from a small piece tamarind the size of a pea
1 teaspoon	salt
2.5cm	piece turmeric, grated or mashed
or 1/3 teaspoon	turmeric powder
2	garlic cloves, smashed and finely chopped
	freshly ground pepper, to taste
a handful	fried onion flakes

In a dry pan roast the grated coconut until it is light brown. Remove and grind very fine in a food processor attachment. Put the fish, tamarind water, salt and turmeric into a pan. Add the garlic and pepper and bring to simmering point. Add the ground coconut to the fish mixture and simmer gently without a lid until it is cooked.
Turn off the heat, leaving the stew in the pan for a few minutes until it becomes quite thick. Sprinkle on the fried onion flakes and serve.