Fish Adrak Masala
A mild coconut curry characterised by the addition of ginger (Adrak).
- Preparation Time: 5 minutes
- Cooking Time: 35 minutes
- Serves: 4
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450g (1lb) monkfish - skinned and cut into bite size pieces
2 cloves garlic - finely chopped
Pinch salt - to taste
10g (½oz) unsalted butter - melted
1 Tbsp oil - for frying
1 large onion - diced
1 tsp black mustard seeds
1 Tbsp fresh ginger - finely chopped
3 Tbsp Sharwood's Mild Curry Powder
425ml (¾ pint) water
75g (3oz) creamed coconut
1 Tbsp
lemon juice
1 Tbsp coriander - chopped to garnish
Cooking Method
Place the fish in a shallow dish and rub in garlic puree and salt. Heat the butter and oil in a large frying pan and fry the fish gently for 2-3 minutes. Remove from the frying pan with a slotted spoon and set aside. Add the onion and mustard seeds to the pan and fry for 5-6 minutes or until golden brown. Stir in the ginger, curry powder and continue frying for 2 minutes. Add the water and simmer for 20 minutes. Stir in the coconut and simmer until the sauce is thick and creamy. Return the fish to the sauce and heat through gently for 4-5 minutes. Season with lemon juice and coriander leaves. Serve with Basmati Rice.
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