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Spiced Fish With Coconut
Serves 4
- 1 1/2lb (750 g) monkfish fillets, skinned
- salt and black pepper
- 1 tbsp all-purpose flour
- 2 tbsp sunflower or com oil
- 1 onion, finely sliced
- 1 garlic clove, crushed
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp turmeric
- 2/3 cup (150 ml) coconut milk
- 2 large tomatoes, peeled, seeded, and cut into strips
- 3 tbsp chopped fresh cilantro
- cilantro sprigs to garnish
STEPS :
- Cut the monkfish into 5-cm (2-in) squares. Season the flour and lightly coat the
monkfish.
- Heat the oil in a large skillet, add the onion, garlic, coriander, cumin, and turmeric,
and cook gently, stirring occasionally, for 3 minutes or until the onions begin
to soften.
- Stir the coconut milk into the onion and spice mixture and cook for 1 minute.
- Add the monkfish and tomatoes, cover, and cook gently, stirring occasionally, for
15 minutes or until the fish is opaque and the flesh flakes easily. Add the chopped
cilantro and taste for seasoning. Serve hot, garnished with cilantro sprigs.
* * * Cook's know-how * * *
Coconut milk is available in cans in many stores. To make it, bring grated fresh
coconut along with its liquid or some water just to a boil, cool, then drain through
2 layers of cheesecloth, squeezing the meat to extract all the liquid.
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