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 |