Curry coco Monkfish - Lotte au curry et coco

Curry coco Monkfish - Lotte au curry et coco

Serves: 
4
Preparation time: 
10
Cooking time: 
20
Suitable for
vegetarians
Gluten-free
product
Certified
Organic

Ingredients:

  • 1 kg of monkfish cut into sections without the bone
  • 2 tablespoon of sunflower oil
  • 2 shallots
  • 1 tablespoon of mild curry paste
  • 40 cl coconut milk
  • 300 g of vegetables of your choice: snow peas, broccoli flowers(we got all on MyMarket)
  • 2 tablespoons of nuoc-mâm
  • 2 teaspoons brown sugar
  • 3 lime leafs
  • 200 g basmati rice
  • 35 cl water
  • 1 piece of ginger the size of a walnut
  • 1 handful of dried cranberries
  • 50 g butter
  • 1 pinch of salt

Preparation:

1. Peel the shallots and slice them. In a pan, gently brown them for 5 minutes with the oil.

2. Add curry, coconut milk, nuoc-mâm, lime leaves and sugar and bring to a boil. Add the monkfish and vegetables, lower the heat and simmer gently for 10 minutes.

3. Cut the ginger into thin slices with the skin.

4. In a thick-bottomed saucepan, place the rice, add the water, ginger and cranberries, salt.

5. Put the pan on high heat without covering it. When the water boils, lower the heat to a minimum and cover with a tightly sealed lid.

6. Cook for about 10 minutes, until the water has evaporated. Turn off the heat and let it swell for 5 minutes, add the butter and mix gently.

This recipe uses


75 cl
Dry
HK$ 64.00
- +
40% OFF

1 kg
Frozen
HK$ 49.00
- +
Price/kg
HK$ 378 /Kg

300 g
Frozen
HK$ 113.40
- +

750 g
Frozen
HK$ 45.00
- +
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