INFO
If you like Monkfish, this is a great way to enjoy it.
Details
Ingredients
- 1 lb of monkfish, cut into 1 or 2 inch slices
- 1 or 2 leeks, chopped
- 1 shallot, diced
- 1 inch of fresh ginger chopped
- 1/4 cup of cilantro, chopped
- 1/2 cup of white wine
- 1 tbsp of lemon juice
- 1 tbsp of red or panang curry paste
- 1 tsp of cumin
- 2 tsp of curry powder
- 1/4 tsp of tumeric
- 1/4 tsp of paprika
- 1 can of coconut milk
- Olive oil
- Salt & Pepper to taste
Method
- Heat some olive oil in a cast iron pan on medium heat
- Add leeks, shallots, cilantro, all the spices, mix and roast a minute or so
- Add the white wine and lemon juice, reduce heat to medium low, reduce until the liquid is almost gone, maybe 15 mn
- Stir in the coconut milk, simmer for 15-20 mns
- Place the fish into the pot, cover, after 4-5 mn, turn the fish, and cook another 4 mn until the fish is properly cooked
Quick View
| Traditional | |
|---|---|
| Serve | 2 |
| Preparation Time | 10 mn |
| Cooking Time | 40-45 mn |
| Authors | Pascal Crausaz |
| Special | |
| ![[Monkfish Curry - Lotte au curry.png | 300]] |