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Chilli-crusted monkfish with cherry tomato korma (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



4 x 150g/5¼oz monkfish tails, trimmed and membrane removedsalt and freshly ground black pepper4 tbsp chilli powder100g/3½oz butter, for frying1 lime, juice onlyFor the korma 3 tbsp vegetable or corn oil1 large onion, finely sliced1 garlic clove, crushed1 tbsp mild curry powder1 tsp ground turmeric200g/7oz cherry tomatoes2 tbsp water100g/3½oz creamed coconut, roughly chopped 1 sprig fresh Japanese basil, to garnish (substitute ordinary basil if unavailable)



Method



1. Preheat the oven to 200C/400F/Gas 6.2. Season the monkfish with salt and freshly ground black pepper and dust with the chilli powder.3. Heat the butter in an ovenproof frying pan and fry the fish for 4-5 minutes, turning as each

side becomes golden-brown. Spoon some of the butter over the fish and place into the oven for a further 3-4 minutes until cooked through.4. For the korma, heat the oil in a saucepan and sauté the onion and garlic over a medium heat for 8-10 minutes until soft. Stir in the curry

powder, turmeric, cherry tomatoes and water.4. Add the creamed coconut pieces, reduce the heat and simmer until melted and the sauce has heated through. If the sauce becomes too thick, add more water.5. Drizzle a plate with the sauce and arrange the fish on top, with some fresh Japanese basil to garnish. Serve straightaway.