Spicy monkfish curry
By: Antony Worrall Thompson From: Good Food Bites
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Spicy monkfish curry
- Prep time:
- 25 mins
- Cook time:
- 15 mins
- Serves:
- 4
Spicy fish and spinach combine in a dreamy, yoghurt enriched sauce in this tongue-tingling recipe from Anthony Worrall Thompson
Ingredients
- 3 tbsp Olive oil
- 700g Monkfish, fillets, cut into 2.5cm cubes
- 2 Onions, thinly sliced
- 6 clove Garlic, finely diced
- 0.5 tsp ground Coriander
- 0.5 tsp Turmeric
- 1 tsp cayenne pepper
- 0.5 tsp ground Ginger
- 3 Tomatoes, seeded and chopped
- 225 g fresh Spinach, stems removed
- 1 pinch freshly ground black pepper
- 150g Greek yogurt
Method
1. Put a tablespoon of olive oil in a frying pan; add the fish and fry for about 3 minutes until just cooked. Remove and set aside.
2. Add the remaining oil to the pan and fry the onions until they are soft but not coloured, then add the garlic and spices and cook for a further 5 minutes. Add the tomatoes and spinach and cook until the spinach has wilted. Season with black pepper, and then add the yoghurt.
3. Bring to the boil and simmer for 5 minutes. Return the fish to the sauce and heat through. Serve immediately with rice.
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Latest Comment
Very tasty, although don't go overboard with the cayenne if you like it mild. You can also cut back on the fish to 500g or less and use e.g. mushrooms, we did and there's still very good portions!