Recipe Tip: Creole-Style Monkfish Curry
Top Recipe for 4 Persons. All ingredients and tips for getting it right. Monkfish fillet is combined with mango, coconut milk and lots of spices to create an exotic main course.
Ingredients
- 200 gwhite onion, chopped
- olive oil
- 40 gfresh ginger, grated
- 8saffron threads
- 1red bell pepper, diced
- 4lime leaves
- 40 gfresh turmeric, peeled and finely chopped
- 10 gcoriander seeds
- 2cardamom pods, crushed
- 15 gcumin seeds
- 10 gmasala curry spice
- 2Scotch bonnet chillies (alternatively habaneros), finely chopped
- 2limes, zested and juiced
- 200 mlwhite wine
- juice of one coconut
- 350 mlchicken stock
- 2ripe tomatoes, skins removed and finely chopped
- ½ripe mango, peeled and finely diced
- 600 gmonkfish fillet, cut into 3cm pieces
- 1 bunch(es)fresh coriander leaves
- salt
- pepper
Instructions
Step 1
Lightly fry the onions in olive oil. Add ginger, saffron, paprika, lime leaves, turmeric, coriander seeds, cardamom, cumin seeds, masala curry spice and chillies.Step 2
Add the lime juice, then the zest. Deglaze with white wine. Simmer for a good 10 minutes.Step 3
Add coconut juice. Simmer for another 10 minutes.Step 4
Add chicken stock, then the tomatoes and mango. Simmer for at least 45 minutes.Step 5
Sauté monkfish in olive oil and add to curry. Add coriander leaves and season to taste with salt and pepper.