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Monkfish is rather expensive fish,
but ideal to use in stir-fry recipes as it is quite tough and does
not break easily.
Ingredients
- oil - 30ml/2 tbsp
- medium onion - 2, sliced
- garlic pulp - 5ml/ 1 tsp
- ground cumin - 5ml/1 tsp
- ground coriander - 5ml/1 tsp
- chili powder - 5ml/1 tsp
- monkfish - 175g/6 oz, cut into
cubes
- fresh fenugreek leaves - 30ml/2
tbsp
- tomato - 2, seeded and sliced
- courgette - 1, sliced
- salt
- lime juice - 15ml/1 tbsp
Method
- Heat the oil in a wok or
heavy-based frying pan and fry the onions over a low heat until
soft.
- Meanwhile, mix together the
garlic, cumin, coriander and chili powder. Add this spice mixture
to the onions and stir-fry about 1 minutes.
- Add the fish and continue to
stir-fry for 3-5 minutes until the fish is well cooked though.
- Add the fenugreek, tomato and
courgette, followed by salt to taste, and stir-fry for further 2
minutes. Sprinkle with lime juice before serving. Serves 4.
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