Spicy monkfish curry

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By: Antony Worrall Thompson From: Good Food Bites

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This recipe is classed as easy

Rating 3.20 / 5 (40 votes)

Prep time:
25 min
Cook time:
15 min
Serves:
4

Spicy fish and spinach combine in a dreamy, yoghurt enriched sauce in this tongue-tingling recipe from Anthony Worrall Thompson

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

 


Scottydog Scottydog  Posted 23 May 2010 12:03 PM
 

Great again, as before... just you may need a litle bit of water on standby as if you cook them for the times stated it'll dry up befor ethe greek hoghurt goes in... And I would reccommend half the stated amt of cayenne pepper, I don't hink its meant to be a very spicy curry.

Scottydog Scottydog  Posted 23 May 2010 12:02 PM
 

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!

Scottydog Scottydog  Posted 04 Jul 2009 11:22 PM