BeebRecipes.co.uk- Archive of BBC Food Recipes

Spiced monkfish with creamy vegetable curry

Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
From Ready Steady Cook

Method


  1. For the spiced monkfish, drizzle the monkfish with olive oil. In a bowl, mix together the spices and chopped coriander and sprinkle over the fish. Heat a little olive oil in a frying pan, add the spiced monkfish and fry over a medium heat for 3-4 minutes on each side, or until just cooked. Remove from the heat and set aside.

  2. For the vegetable curry, heat the vegetable oil in a saucepan, add the onion and fry over a gentle heat for five minutes, or until softened. Add the spices and garlic and fry for one minute.

  3. Add the chicken stock, tomatoes and okra and simmer for 3-4 minutes. Add the cream, salt and freshly ground black pepper, to taste, and simmer for one minute.

  4. To serve, spoon the vegetable curry into a serving dish and top with the spiced monkfish.

Ingredients

For the spiced monkfish

  • 150g/5½oz monkfish tail, membrane removed, cut open down the middle
  • drizzle olive oil
  • pinch dried chilli flakes
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ½ tsp curry powder
  • 1 tbsp chopped fresh coriander

For the creamy vegetable curry

  • 1 tbsp vegetable oil
  • ½ onion, finely sliced
  • 1 tsp curry powder
  • pinch dried chilli flakes
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • 2 garlic cloves, finely chopped
  • 125ml/4fl oz hot chicken stock
  • 100g/3½oz fresh baby plum tomatoes, halved
  • 55g/2oz okra
  • 125ml/4fl oz double cream
  • salt and freshly ground black pepper

Shopping List

Spiced monkfish with creamy vegetable curry

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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