South Indian Style Monkfish and Lentil Curry
This dish is from my cookbook Dr Rupy COOKS. This authentic flavour combination of fresh tomatoes, mustard seeds and curry leaves takes me back to my travels to Kerala and Goa. The addition of...
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Colander
- Saucepan
- Skillet
Ingredients
- red chilli flakes
- desiccated coconut
- water, boiling
- red onion, chopped
- tomatoes, chopped
- garlic cloves, peeled
- ginger
- salt
- black pepper
- coconut oil
- star anise
- cumin seeds
- mustard seeds
- black
- turmeric powder
- curry leaves, optional
- red lentils (dried), thoroughly washed
- coconut milk (can)
- vegetable stock
- monkfish fillet, cut into 4cm pieces
- green beans, halved
- baby spinach, roughly chopped
- coriander, roughly chopped
- lime, cut into wedges
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