Surrey Homes | SH71 | Sept & Oct 2020 | Kitchen & Bathroom supplement inside
The lifestyle magazine for Surrey - Inspirational Interiors, Fabulous Fashion, Delicious Dishes
The lifestyle magazine for Surrey - Inspirational Interiors, Fabulous Fashion, Delicious Dishes
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Easy Monkfish curry<br />
This curry can be made with any firm white fish and if you make the<br />
sauce in advance and refrigerate overnight (or freeze until needed)<br />
it can be made very quickly.<br />
Serves 4 Prep time: 20mins<br />
Cooking time: approx 30mins<br />
• 1 tsp<br />
coriander<br />
seeds<br />
• 1 tsp turmeric<br />
• 1 tsp cumin seeds<br />
• 1 tsp dried red chilli<br />
• 1 tsp garam masala<br />
• 2 sq cm piece root ginger,<br />
peeled and grated<br />
• 4 garlic cloves, crushed<br />
• 1 onion, finely chopped<br />
• 1 tbsp tomato puree<br />
• ½ tin chopped tomatoes<br />
• 1 x 400ml tin coconut milk<br />
• 1 tbsp soft brown sugar<br />
• 800g firm white fish fillets,<br />
cut into chunks<br />
• 2 tbsp groundnut or vegetable oil<br />
• handful chopped coriander (1-2 tbsp)<br />
1 Add all the spices and oil<br />
to a heavy-based pan and fry<br />
lightly for 2-3 minutes.<br />
2 Add onion and cook for<br />
5 mins until soft.<br />
3 Add in the tomato puree, tomatoes,<br />
coconut milk and sugar and simmer<br />
for 15 minutes until the mixture<br />
thickens and reduces a little. At this<br />
stage you can refrigerate or freeze<br />
the sauce until ready to use.<br />
4 Gently add the fish (try not to stir<br />
too much or less firm-fleshed fish will<br />
fall apart) and cook for a further 10<br />
minutes, until the fish is just cooked<br />
through, but not overcooked.<br />
5 Garnish with fresh coriander<br />
leaves and serve with rice.
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