Recipe for spicy and tasty monkfish korma
- 4 monkfish medallions (approx. 150g)
- 1 chopped onion
- 1 plain yogurt
- 10 cl of heavy cream
- 2 tablespoons of mild curry powder (in a glass jar)
- 100g of cashew nuts
- 1 clove of garlic
- 1 tablespoon of grated ginger
- 2 tablespoons of chopped coriander
- 1 tablespoon of pink peppercorns
- 2 tablespoons of oil
- salt and pepper
- Blend the cashews with the curry paste. Pour this paste into a bowl, add the yogurt, mix well, then set aside.
- Heat the oil in a casserole dish and fry the monkfish pieces for 4 minutes, turning them several times. Drain and set aside.
- Sauté the onions, ginger, and garlic for a few minutes, stirring occasionally. Add the curry yogurt mixture and 150ml of water, stir again, then return the monkfish to the pot, season with salt and pepper, and simmer uncovered for 10 to 15 minutes.
- Reduce the heat and stir the cream into the casserole dish. Gently stir and warm through for 5 minutes. Sprinkle with coriander and pink peppercorns, and serve immediately. Serve the monkfish with its sauce and plain basmati rice.
Preparation time: 10 minutes
Cooking time: 20 minutes
Blend the cashews with the curry paste. Pour this paste into a bowl, add the yogurt, mix well, then set aside.
Heat the oil in a casserole dish and fry the monkfish pieces for 4 minutes, turning them several times. Drain and set aside.
Sauté the onions, ginger, and garlic for a few minutes, stirring occasionally. Add the curry yogurt mixture and 150ml of water, stir again, then return the monkfish to the pot, season with salt and pepper, and simmer uncovered for 10 to 15 minutes.
Reduce the heat and stir the cream into the casserole dish. Gently stir and warm through for 5 minutes. Sprinkle with coriander and pink peppercorns, and serve immediately. Serve the monkfish with its sauce and plain basmati rice.
