'Meaty' Monkfish Curry Recipe | Woman & Home Magazine
www.womanandhomemagazine.co.za
Monkfish curry is quick and filling, made with fresh coconut and nutrient-packed turmeric and is ready in just 30 minutes.
Keywords
- curry
- fish
- recipes
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Cooking tools:
- Blender
- Kitchen scale
- Chef's knife
- Cutting board
- Grater
- Heavy-based saucepan
- Skillet
- Stove
- Colander
- Mixing bowl
- Measuring spoon
- Measuring cup
- Wooden spoon
- Spatula
- Paper towel
Ingredients
- 1 onion, peeled and roughly chopped
- 4 garlic cloves
- 65g fresh coconut pieces
- 1 red chilli, deseeded
- 1tsp black peppercorns
- 1tbsp oil
- 1tsp black mustard seeds
- Large handful of fresh curry leaves
- 1tsp turmeric powder
- 1 tomato, deseeded
- 200ml fish- or vegetable stock
- 250ml reduced-fat coconut milk
- 320g monkfish, cut into chunks
- Good squeeze of lime juice
- For The Stir-Fried Cabbage:
- 400g white cabbage, shredded
- 2tbsp oil
- 1/2tsp mustard seeds
- 12 curry leaves
- 1cm-piece fresh root ginger, finely grated
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