Ingredients

The following ingredients have 4 Servings
  • 3 monkfish fillets
  • 1 onion
  • 3 cloves of garlic
  • 1 tbsp chopped ginger
  • 1 tin full-fat coconut milk ((400 g, 13 oz))
  • 1 tin chopped tomatoes ((400 g, 13 oz))
  • 2 tbsp vegetable oil
  • 1 tbsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder
  • fresh coriander or parsley to garnish
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instruction

  • Heat up the oil on a low to medium heat.
  • Peel and chop the onion, and fry gently until translucent.
  • Add the peeled and chopped garlic and ginger, and continue to fry for a further 30 seconds.
  • Add the spices, salt and pepper, and give it a good stir.
  • Remove the fish skin, if there is any, and chop it in cubes, making sure there are no bones in.
  • Add the fish, chopped tomatoes and coconut milk, place the lid on, and cook on a medium heat until the sauce is reduced to a thicker, creamy sauce and the fish is cooked through.
  • Check to see if it needs any extra seasoning, then garnish with fresh parsley or coriander.