The first time I had monk fish was a regretable one, I was in portugal and saw barbecued monkfish on the menu the first mouthful was disgusting it was under cooked and tasted as if it had gone off this was around 15 years ago and I have not had it since so I thought it was about time I made freinds with the monk fish.
1 x tsp oil
1 x large onion finely chopped
¼ x inch ginger grated
2 x cloves garlic
Spice mix
1 x tsp ground cumin
1 x tsp ground coriander
1 x tsp turmeric
1 x tsp chilli powder
1 x tsp paprika
1 x tsp garlic salt
1 x tsp gara masala
Little water
1 x tbsp tomato puree
200ml fish stock
150g x creamed coconut
800g x filleted and skinned monk fish cut into chunks
400g x tin butterbeans well drained
2 x tbsp greek yoghurt
1 x tbspChopped fresh coriander leaves
Salt and black pepper to taste
On a medium heat fry the onions and ginger in oil till the onions are translucent add the garlic and cook for a further minute. Mix the spices with a little water to make a paste add to the onion and cook for around five minutes add the tomato puree and cook for a further minute, add the fish stock and creamed coconut bring to a simmer add the fish and butterbeans bring back to a simmer and cook till fish is opaque in colour around 10-15 minutes gently stir in the Greek yoghurt and chopped coriander heat through season with salt and pepper and serve straight away with basmati rice and naan bread.
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