Spiced Monkfish with Creamy Vegetable Curry

Pan-fried spiced monkfish served over a rich, simmered vegetable curry with okra, tomatoes, and double cream.

Dinner Seafood Spicy Monkfish Curry

Estimated Nutrition

Calories

985.4

kcal / serving

985.4 kcal total

Carbs

21.2g

per serving

21.2 g total

Fat

84.8g

per serving

84.8 g total

Protein

34.6g

per serving

34.6 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

125

Double Cream

Liquids

125

Chicken Stock

hot

NutsSeeds

pinch

Chili Flakes

dried

0.5

tsp

Cumin

ground

0.5

tsp

Coriander

ground

0.5

tsp

Curry Powder

tbsp

Coriander

fresh, chopped

tsp

Curry Powder

0.5

tsp

Turmeric

ground

0.5

tsp

Cumin

ground

0.5

tsp

Coriander

ground

clove

Garlic

finely chopped

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

drizzle

Olive Oil

for coating fish

tbsp

Vegetable Oil

Seafood

150

Monkfish Tail

membrane removed, cut open down the middle

Vegetables

0.5

piece

Onion

finely sliced

100

Baby Plum Tomatoes

halved

Okra

Method

Drizzle monkfish with olive oil and coat with a spice mix and chopped coriander.

Fry the monkfish in olive oil for 3-4 minutes on each side until cooked and set aside.

Sauté the onion in vegetable oil for five minutes until softened.

Add spices and garlic to the onions and fry for one minute.

Stir in chicken stock, tomatoes, and okra and simmer for 3-4 minutes.

Add the cream and seasoning and simmer for an additional minute.

Serve the monkfish on top of the vegetable curry.