Prep time:
Cooking time: 30 minutes
Total time:
Serves: 4
1tsp coriander seeds
1tsp turmeric
1tsp cumin seeds
1tsp dried red chilli
1tsp garam masala
2 sq cm piece root ginger, peeled and grated
4 garlic cloves, crushed
1tbsp tomato puree
200g chopped tomatoes
400ml coconut milk
1tbsp soft brown sugar
800g Firm white fish fillets, cut into chunks
2tbsp vegetable oil
1tbsp handful chopped coriander
This curry can be made with any firm white fish and if you make the sauce in advance and refrigerate overnight (or freeze until needed) it can be made very quickly. Add all the spices and oil to a heavy-based pan and fry lightly for 2-3 minutes. Add onion and cook for 5 mins until … Continue reading "Easy Monkfish curry"
This curry can be made with any firm white fish and if you make the sauce in advance and refrigerate overnight (or freeze until needed) it can be made very quickly.
- words: Jo Arnell
- pictures: David Merewether
- styling: Lucy Fleming
You may also like
A Piece of Cake: Banana Loaf
Rope in some extra help – this recipe is great for the kids to get messy with Method: Preheat your oven to 180°C, fan 160°C, gas 4. Oil and line a 2lb loaf cake tin. Put the bananas still in...
A Piece of Cake: Cinnamon ‘Breakfast in Bed Cake’
Method: Preheat oven to 160°C, fan140°C, gas 3. Oil and line an 8 inch spring form cake tin. Mix cinnamon, salt and brown sugar in a bowl and leave to one side. Add the lemon juice to the milk. Beat...
A Piece of Cake: Rhubarb Crumble and Custard Cake
To make the crumble: Put all crumble ingredients into a bowl and rub until it resembles chunky breadcrumbs. To make the cake: Preheat your oven to 160°C, fan 140°C, gas 3. Oil and line 2 x 8 inch spring form...