MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Alfred Prasad's Monkfish Curry
Categories: Seafood, Curry, Vegetables, Herbs, Chilies
Yield: 4 Servings

800 g Monkfish fillet; in cubes
1/2 ts Mustard seeds
1/2 ts Fenugreek seeds
2 Curry leaves
1 (1") piece fresh ginger; in
- julienne
1 lg Onion; fine sliced
4 Tomatoes; fine chopped
1/2 ts Ground turmeric
1 ts Ground cumin
4 ts Ground coriander
100 ml Coconut milk
1/2 Handful coriander leaves;
- chopped
1 ts Chilli spice mix

Wash the monkfish cubes and leave to drain.

In a blender, pulse the tomatoes into a purée and set
aside.

In a thick bottomed pan over a medium heat, heat enough
oil to coat the bottom of the pan, then throw in the
mustard seeds. Once the seeds are crackling, add the
fenugreek seeds followed by the curry leaves, ginger and
sliced onions. Cook until the onions are golden,
stirring occasionally.

Add the turmeric powder, sauté and add the puréed fresh
tomatoes and 200ml of hot water into the pan. Add the
chilli, cumin and coriander powders.

Partially cover the pan and turn up the heat so that it
starts to boil, leave for 20 minutes.

Turn down the heat, add the cubes of fish and allow to
simmer for about 2 minutes. Stir the curry gently as it
cooks, as the monkfish will cook quickly.

Add the coconut milk and salt to taste, and bring the
curry back to the boil. Stir gently until combined and
the fish is cooked, then remove from the heat. Sprinkle
with chopped coriander, add salt to taste and serve
immediately.

Recipe kindly provided by Great British Chefs

RECIPE FROM: https://ocado.com

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