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Monkfish curry

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Spice up your life with this wonderful fish supper which marinates monkfish tail in a flavourful rub. The monkfish is served with a rich coconut sauce and spicy vegetables.

Ingredients

For the marinade

For the monkfish curry

  • 2 x 250g/9oz pieces monkfish tails, trimmed
  • ½ lemon, juice only

For the malai kory sauce

For the mushrooms and beans

To garnish

  • handful samphire, sautéed
  • finely chopped pickled silverskin onions
  • edible flowers