Monkfish Curry with Coconut Milk

Monkfish Curry with Coconut Milk
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main meal | Easy
Preparation time : 15 min
Cooking time : 20 min
Number of persons : 4
Ingredients
  • 400 g fresh or frozen monkfish tail
  • 1 x 200 ml carton of Suzi Wan® Coconut Milk
  • 12 cherry tomatoes, halved
  • 1 tsp ground ginger
  • 1 lime
  • 2 tbsp curry powder
  • 3 tbsp vegetable oil
  • 3 tbsp Suzi Wan® Fish Sauce
  • 1 onion, finely sliced
  • 6 coriander sprigs
  • 1 tsp sugar
Tip
You can replace the tomatoes with courgette.
This recipe can also be made with chicken.
Preparation
  1. Cut the monkfish into large pieces.
  2. Heat the oil in a wok or frying pan, brown the onions with the ginger and curry powder then add the monkfish pieces and tomatoes.
  3. Leave to cook for 10 minutes, stirring occasionally.
  4. Add the coconut milk, mix well and reduce the heat. Leave to cook for another 10 minutes.
  5. Adjust the flavour with the fish sauce, sugar and lime juice.
  6. Garnish with the coriander leaves and serve immediately with rice.
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