- 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.
Sprinkle your Monkfish Curry with the remaining chopped coriander and serve it hot with raita or farata and eggplant chutney.