Subj : St. Alfred 05
To   : All
From : Dave Drum
Date : Sat Aug 14 2021 13:13:00

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
  
  Uncle Dirty Dave's Archives
 
MMMMM

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