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    • Monkfish with Coconut-Curry Sauce

    Mark Sharron
    Easy
    35 minutes
    2-4
    Amount Per Serving: Calories 309; Fat 12.2g; Carbs 7.9g; Protein 24.7g
    Monkfish with Coconut-Curry Sauce is a delicious and easy-to-make seafood dish that will please even the pickiest of eaters. It is a flavorful blend of monkfish, olive oil, onion, garlic, ginger, cumin, coriander, turmeric, cardamom, cayenne pepper, coconut milk, vegetable broth, lemon juice, and cilantro. The combination of flavours creates a unique and delicious curry sauce that will tantalize your taste buds. This dish is perfect for a quick weeknight meal or a special occasion.    
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    Ingredients

    • 2 pounds monkfish fillets
    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 1 teaspoon fresh ginger, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon ground cardamom
    • 1/4 teaspoon cayenne pepper
    • 1 (14 ounce) can coconut milk
    • 1/2 cup vegetable broth
    • 2 tablespoons lemon juice
    • 2 tablespoons chopped fresh cilantro
    • Salt and pepper to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serve warm with your favorite side dishes. Enjoy!