- 1 kg of monkfish, cut into pieces
- 4 crushed tomatoes
- 1 chopped onion
- 2 garlic cloves
- 1 piece of ginger
- 2 tablespoons of curry powder
- 1 teaspoon of turmeric
- 350 ml of coconut milk
- 1 bunch coriander, chopped
- salt and pepper
In a mortar crush together garlic and ginger. Heat a pan with 2 tablespoons of olive oil then put salt and pepper on the fish pieces and seize them on all the sides for 2 minutes before reserving them.
In the same pan, fry together the garlic, ginger and onions for 2 minutes then add the crushed tomatoes and let it simmer over medium heat for 5 minutes.
Finally, add the curry powder, the turmeric and the fish pieces, stir and cook for 3 minutes before adding the coconut milk, half of the chopped coriander and salt. Stir a last time and let it simmer for 20 minutes over low heat.