Tropical Fish Curry
Courtesy of UK Seafish Authority
Servings: 4
Prep Time: 10 Min.
Cook Time: 18 Min.
Prep Time: 10 Min.
Cook Time: 18 Min.
What you need:
* 1-1/2 lb. monkfish tail, skinned and cubed
* 2 Tbsp. butter
* 1 onion, chopped
* 1 clove garlic, crushed
* 2 tsp. curry paste
* 5 oz. vegetable stock
* 4 oz. creamed coconut
* salt and black pepper
* 1 kiwi fruit, peeled and diced
* 1 paw paw or mango, peeled and diced
* 1 banana, peeled and sliced
* desiccated coconut, to garnish
* 2 Tbsp. butter
* 1 onion, chopped
* 1 clove garlic, crushed
* 2 tsp. curry paste
* 5 oz. vegetable stock
* 4 oz. creamed coconut
* salt and black pepper
* 1 kiwi fruit, peeled and diced
* 1 paw paw or mango, peeled and diced
* 1 banana, peeled and sliced
* desiccated coconut, to garnish
What to do:
1. Melt the butter and add the onion, garlic and curry paste and cook for 3-4 min.
2. Add the stock, creamed coconut and seasoning, bring to the boil and simmer for 2 min.
3. Add the fish, cover and cook for 7 min. Add the fruit and cook for 3 min.
4. Sprinkle with the desiccated coconut and serve with Naan bread.
* Dried coconut can be substituted for the desiccated coconut.
* Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
2. Add the stock, creamed coconut and seasoning, bring to the boil and simmer for 2 min.
3. Add the fish, cover and cook for 7 min. Add the fruit and cook for 3 min.
4. Sprinkle with the desiccated coconut and serve with Naan bread.
* Dried coconut can be substituted for the desiccated coconut.
* Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."