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North African Monkfish & Bean Curry<

North African Monkfish & Bean Curry

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No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Heat the oil in a large pan over a moderate heat. Add the onions, garlic, cayenne pepper, root ginger, ground turmeric & cumin & salt & pepper and cook for 5 minutes, stirring regularly.
Add the beans, plum tomatoes, cinnamon stick and 250 ml of water and simmer for 10 minutes.
Then add the monkfish tail, this will take a further 10 minutes to cook or until the fish is tender to touch, now remove from the heat.
Pour the stew into a big bowl, spoon over the top with a good quality Greek yoghurt, scatter with fresh coriander leaves and almonds.

1 user comment(s)

Submitted by annie @ 8:55am Monday August 30, 2010
This is a really delicious dish, easily and quickly prepared - highly recommended.
600g monkfish tail, cut into 2cm chunk
1 x 350g Mediterranean bean mix
1 x white onion, thinly sliced
Olive oil
2 x crushed garlic cloves
40g fresh grated root ginger
1 tsp ground turmeric
1 tsp ground cumin
1 x cinnamon stick
Hot cayenne pepper, to taste
1 x 400g tin plum tomatoes
Sea salt
Milled black pepper
Greek yoghurt
Roasted marcona almonds x 24
Chopped coriander leaves
Recommended Wine:
White : Viognier

Recommended Ingredients: