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- Monkfish in Coconut Milk
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PrintMONKFISH IN COCONUT MILK
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a heavy-based shallow pan, add the whole spices and the curry leaves. Fry for about half a minute.
- Add in the onion paste. Fry for a further 5 minutes or until the mixture is soft.
- Remove from the heat and add the ground spices, coconut milk, the whole green chilli, half a cup of water and seasoning.
- Return to a heat, add the tomatoes then cook for a further 2 minutes.
- Gently slide the fish into the sauce in the pan. Cover and simmer to cook for about 5 minutes.
- Add the remaining lemon juice and the fresh coriander to the sauce before serving.
- Serve with Lemon Rice.
INGREDIENTS
- 750 grams monkfish fillet, cut into pieces, sprinkle with salt, drizzle with 1 tablespoon of the lemon juice for half an hour, rinsed and pat dried
- 300 ml coconut milk
- 2 tomatoes, peeled and chopped
- 2 tablespoons finely chopped fresh coriander
- 2 tablespoons lemon juice
- 12 green chilli, left whole
- 50 ml cooking oil
- Salt and freshly ground black pepper, to taste
Whole Spices
- Few curry leaves
- 2 bay leaves
- 3 cardamom pods, crushed
- 2 cloves
- 2 inch cinnamon stick
- ½ teaspoon mustard seeds
Ground Spices
- ¾ teaspoon coriander powder
- ½ teaspoon cumin seeds
- ½ teaspoon fennel seeds
- ½ teaspoon garam masala
- ¼ teaspoon ginger paste
Ground to Paste
- 100 grams onion, roughly chopped
- 1 green chilli deseeded
- 2 inch piece of ginger, roughly chopped
- 3-4 garlic cloves
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