4 - 6
How to cook African Monkfish Curry with Fresh Fruit
- 2 pounds monkfish tail fillets, cut into large dice, dredged in flour
- 1/2 cup dry white wine
- 1 cup fish stock
- 1 cup cream
- 1 small onion, finely diced
- 4 cloves fresh ginger, finely crushed
- 2 teaspoons Malawi Curry Powder
- 3 ounces butter
- Salt and white pepper to taste
- Squeeze of lemon juice
- 4 tablespoons cold butter, to finish sauce
- Garnishes: fresh sliced fruit in season including peaches, nectarines, plums, pineapple, and apples
- To make the sauce, place the white wine and fish stock in saucepan over high heat and reduce by two-thirds.
- Add the cream and simmer for 5 minutes.
- Saute the onion, ginger and curry powder in the butter, to allow the curry to release its flavor.
- Add diced monkfish to the curry and cook through.
- Just before serving, whisk the cold butter into the white wine, fish stock and cream sauce, to thicken it.
- Finally, add a squeeze of lemon to sharpen the flavor.
- Pour the sauce into the pan with the monkfish and combine gently.
- Serve the sauteed monkfish with saffron rice and garnish with fresh sliced fruit in season including peaches, nectarines, plums, pineapple, and apples (or slices of whatever fresh fruit is available).
Here's a tasty and unusual South African seafood dish, featuring - of course - curries. They are extremely popular in the country.
This recipe for African Monkfish Curry with Fresh Fruit serves/makes: 4 - 6
The African Monkfish Curry with Fresh Fruit recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Monkfish
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed