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    • Quick Monkfish Curry

    Mark Sharron
    Easy
    10 minutes
    4
    Amount Per Serving: Calories 191; Fat 5g; Carbs 9g; Cholesterol 80mg; Sugars 6g; Fibre 2g; Protein 30g; Sodium 0.54g
    A low-fat fish dish that's ready in a flash. This is great for people on the go! Just make sure you buy your fish from your trusted fishmongers.
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    Ingredients

    • Monkfish fillets, skinned and cut into big chunks
    • 1 tablespoon vegetable oil
    • 1 large onion, chopped
    • 1 garlic clove, chopped
    • 2 tablespoons Madras curry paste
    • 400g can tomato
    • 200ml vegetable stock

    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.

    Frozen Monkfish Products

    • Monkfish Fillet 200-250g