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Monkfish Passanda Recipe


  • 1Lb Monkfish fillet cubed
  • 1 Tin evaporated milk
  • 4oz ground almonds
  • 2 tablespoons flaked almonds
  • 4oz Thick Greek Yogurt
  • 4oz double cream
  • 2 Tablespoons tomato puree
  • 3 Tablespoons Mango chutney
  • Quarter of an onion finely chopped.
  • 2 Teaspoons Curry Powder
  • Half Teaspoon Chilli Powder
  • 3 Finely Chopped Cayenne Chillies
  • 4 Cloves Crushed Garlic
  • 2 inches Root Ginger grated
  • 5 Tablespoons Vegetable Oil
  • 4 Tablespoons roughly chopped coriander leaves
  • 1 Tablespoon whole coriander leaves
  • 1 Teaspoon Turmeric
  • 1 teaspoon Garam Massalla

Cooking method for Monkfish Passanda

Serves 2

Make a paste of the curry powder, Turmeric and chilli powder with a little water. Fry the onion until translucent in the veg oil then add the garlic, ginger and chillies and stir fry on medium for a further 5 minutes. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the Monkfish pieces and seal well on all sides. Stir in the cream, tomato puree, ground almonds, mango chutney and milk and simmer for 15 minutes or until the Monkfish is cooked, stirring constantly. If needed add a little water to prevent the curry becoming too thick or dry. Now stir in the garam massalla and finely chopped coriander leaves and cook for a further minute. Serve with the whole coriander leaves sprinkled over the top.

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