-

Monkfish curry sauce with brown rice.





Ingredients

  • 300g monkfish, skinned and deboned.

  • Sea salt.

  • 1 teaspoon ground turmeric.

  • 2 limes.

  • 200g brown rice.

  • 400ml tin of light coconut milk.

  • 2 onions.

  • 2 garlic.

  • 2cm piece of ginger.

  • 2 fresh green chillies.

  • 6 medium tomatoes, on the vine.

  • Groundnut oil.

  • 1 handful of fresh curry leaves.

  • 3 cardamom pods.

  • 2 teaspoons brown mustard seeds.

  • 1 teaspoon cumin seeds.

  • 1 teaspoon fenugreek seeds.

  • Turmeric.

  • 1 knob of tamarind paste or 1 teaspoon tamarind syrup.

    • ×

  • Cut monkfish into large pieces and put in a bowl. Added two teaspoon "on taste" Kurkuma, lime juice, and a large pinch of sea salt. Mix all and put in the refrigerator for at least 2 hour.


  • Put the rice in the pot, add 100ml of the coconut milk and 300ml of salted water and boil for about 20 min, while rice is ready.


  • SAUCE: Finely cut onions chillie and garlic, peel and grated ginger. Tomatoes cut into pieces and put it in another bowl.


  • Take a deep pan. Preheated pan on medium flame and add the oil, onion, ginger, garlic, chili and curry leaves. Cook for 5 to 10 minutes, until the onion blush and change color.


  • Squeeze cardamom pods, then to mix them in a pan together with mustard seed, caraway, fenugreek shallow and turmeric. From all a the teaspoon. Fry for 1 minute.


  • Stir in tomatoes, tamarind paste or syrup, the remaining 300ml of coconut milk and 100ml of water. Then simmer for 10 minutes, or until the tomatoes begin to break down and the sauce reduces.


  • Add monkfish to the sauce, copper until ready. Until fish is white and opaque.


    • ☰

  • 1- Cut monkfish into large pieces and put in a bowl. Added two teaspoon "on taste" Kurkuma, lime juice, and a large pinch of sea salt. Mix all and put in the refrigerator for at least 2 hour.

  • 2- Put the rice in the pot, add 100ml of the coconut milk and 300ml of salted water and boil for about 20 min, while rice is ready.

  • 3- SAUCE: Finely cut onions chillie and garlic, peel and grated ginger. Tomatoes cut into pieces and put it in another bowl.

  • 4- Take a deep pan. Preheated pan on medium flame and add the oil, onion, ginger, garlic, chili and curry leaves. Cook for 5 to 10 minutes, until the onion blush and change color.

  • 5- Squeeze cardamom pods, then to mix them in a pan together with mustard seed, caraway, fenugreek shallow and turmeric. From all a the teaspoon. Fry for 1 minute.

  • 6- Stir in tomatoes, tamarind paste or syrup, the remaining 300ml of coconut milk and 100ml of water. Then simmer for 10 minutes, or until the tomatoes begin to break down and the sauce reduces.

  • 7- Add monkfish to the sauce, copper until ready. Until fish is white and opaque.





    • When everything is ready to cut off the gas and wait about ~5min. Serve with the rice half in half.