Monkfish Pasanda

The great taste of monkfish blended with pasanda gravy

Serves 2 (Estimated) Rating 4 (1-5)

Prep Time 10 Minutes Cooking Time 20 Minutes

May contain milk May contain nuts

2 Teaspoons Curry Powder
1 Teaspoon Turmeric
1/2 Teaspoon Chilli Powder
1 Onion finely chopped
5 Tablespoons Vegetable Oil
4 Cloves Garlic crushed
5cm Root Ginger grated
3 Cayenne Chillies chopped
500g Monkfish fillet cubed
125ml double cream
2 Tablespoons tomato puree
125g ground almonds
2 teaspoon Garam Masala
4 Tablespoons roughly chopped coriander leaves
1 Tablespoon whole coriander leaves
Make a paste of the curry powder Turmeric and chilli powder with a little water.
Fry the onion until translucent in the vegetable oil
Add the garlic ginger and chillies and stir fry on medium for a further 4 minutes.
Add the curry and chilli powder paste and stir in and fry for a further 30 seconds.
Add the Monkfish pieces and seal well on all sides.
Stir in the cream tomato puree ground almonds and simmer 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 masala and finely chopped coriander leaves and cook for a further minute.
Serve with the whole coriander leaves sprinkled over the top.