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Monkfish curry with mini scented flat-breads

  • 4servings

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Source: www.lifestylefood.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsSelenium, Natrium, Iodine, Fluorine, Silicon, Calcium, Potassium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 600g monkfish cut into 1cm cubes

  2. 1 tbsp fresh lemon juice

  3. 250ml coconut cream

  4. 1 onion , finely grated

  5. 3 garlic cloves, roughly chopped

  6. 2 1/2cm piece root ginger , roughly chopped

  7. 3 tbsp sunflower oil

  8. 1 tsp ground turmeric

  9. 6 whole cardamom pods, lightly crushed to split open

  10. 1 green finger chilli, de-seeded & very finely chopped

  11. 1 cinnamon stick

  12. 10 fresh (or dried) curry leaves

  13. Small bunch fresh coriander

  14. 2 tsp fish sauce

  15. 100g plain flour

  16. 1 tsp baking powder

  17. Finely grated rind of 1 lemon

  18. tsp mustard seeds, toasted

  19. Olive oil, for drizzling

  20. salt and freshly ground black pepper

  21. Steamed basmati rice

Instructions Jump to Ingredients ↑

  1. Toss the monkfish with the lemon juice in a shallow non-metallic dish and leave to marinate whilst you make the sauce.

  2. Pour the coconut cream into a small saucepan and bring to the boil.

  3. Blitz the onion, garlic and ginger to a paste. Heat a heavy-based wok with two tablespoons of the oil. Add the paste and cook for 4-5 minutes until softened and beginning to colour.

  4. Add the remaining oil to the pan with the turmeric, cardamom pods, green chilli, cinnamon and curry leaves. Cook for another couple of minutes until fragrant - stirring constantly.

  5. Add the monkfish to the pan and cook for 1-2 minutes until the monkfish is sealed.

  6. Reserve a few coriander sprigs for garnish and blend the remainder with the coconut cream and fish sauce. Pour into a pan and bring to a simmer for a minute or so until the monkfish is just cooked through.

  7. Garnish the curry with the reserved coriander sprigs and serve with mini flatbreads and steamed rice.

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