Cooking time: 30 minutes
1tsp coriander seeds
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
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