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Creole-Style Monkfish Curry

Creole-Style Monkfish Curry
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Home Food & Drinks Recipes Cooking Creole-Style Monkfish Curry

Creole-Style Monkfish Curry

Fish

Monkfish fillet is combined with mango, coconut milk and lots of spices to create an exotic main course.

Ingredients (4 servings)
200 g white onion, chopped
olive oil
40 g fresh ginger, grated
8 saffron threads
1 red bell pepper, diced
4 lime leaves
40 g fresh turmeric, peeled and finely chopped
10 g coriander seeds
2 cardamom pods, crushed
15 g cumin seeds
10 g masala curry spice
2 Scotch bonnet chillies (alternatively habaneros), finely chopped
2 limes, zested and juiced
200 ml white wine
juice of one coconut
350 ml chicken stock
2 ripe tomatoes, skins removed and finely chopped
1/2 ripe mango, peeled and finely diced
600 g monkfish fillet, cut into 3cm pieces
1 bunch fresh coriander leaves
salt
pepper
  • Lightly fry the onions in olive oil. Add ginger, saffron, paprika, lime leaves, turmeric, coriander seeds, cardamom, cumin seeds, masala curry spice and chillies.
  • Add the lime juice, then the zest. Deglaze with white wine. Simmer for a good 10 minutes.
  • Add coconut juice. Simmer for another 10 minutes.
  • Add chicken stock, then the tomatoes and mango. Simmer for at least 45 minutes.
  • Sauté monkfish in olive oil and add to curry. Add coriander leaves and season to taste with salt and pepper.
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