1 medium onion-chopped
1 yellow capsicum-chopped
1 clove garlic, chopped
1 inch ginger-chopped
1 red chilly -chopped
1 3/4 cups coconut milk
3 cups monkfish fillets-skin and cut in chunks
1 tbsp chopped coriander
1 tbsp mango chutney
salt and pepper
1. Saute the chopped ingredients in heated oil about 2 tbsp.
2. Pour in coconut milk and bring to boil. Add the fillets and cook for few mins.
3. Add chopped coriander, chutney and seasoning.
4. Serve hot with rice or naan.
| Yield: | 5 servings |
| Prep Time: | 0 hr 10 mins |
| Cook Time: | 0 hr 8 mins |
| Ready In: | 0 hr 8 mins |
| Category: | Main Course |
| Main Ingredient: | Fish |
| Cooking Method: | Slow Cook |
| Recipe Tags: | coconut fish curry |
