Indian monkfish recipes?!
Answers: Does anyone have any good Indian monkfish recipes?
KERALA MONKFISH FRY
Serves 4
Ingredients:
4 x 200g/7oz monkfish fillets
3 tbsp plain yoghurt
2 tsp garam masala
1 tsp black mustard seeds
1 tsp ground coriander
1 tsp ground cumin
? tsp chilli powder
6 cardamom pods, lightly crushed
? tsp salt
1 tbsp vegetable oil
Method:
For the fish, wash the fish and blot dry with kitchen paper.
In a mixing bowl combine the yoghurt, garam masala, mustard seeds, coriander, cumin, chilli, cardamom pods and salt. Add the fish and coat well with the yoghurt mixture. Cover with cling film and leave to marinate for about an hour.
To cook the fish, heat the oil in a frying pan, shake off the excess marinade from the fish and fry until golden, about 3-5 minutes each side depending on the thickness of the fish.
Indian-Spiced Seared Monkfish
1 1/2 teaspoons ground cumin
1 1/2 teaspoons mustard seed
1 1/2 teaspoons coriander
1 1/2 teaspoons turmeric
1/2 teaspoon red pepper flakes
4 monkfish fillets -- 1-1/2 lb total
1 tablespoon olive oil
1 cup fresh orange juice
1 cup unsweetened coconut milk
1 ruby red grapefruit -- peeled and
-- sectioned
1 large orange -- peeled and
-- sectioned
1 1/2 cups couscous
1/4 cup cilantro -- chopped
1/2 teaspoon salt
1 1/2 pounds fresh spinach -- stemmed and washed
Preheat oven to 375?F. Combine first 5 ingredients and coat fish with spice mixture. In large nonstick skillet, heat olive oil over medium heat. Quickly sear fish on both sides; pour orange juice and coconut milk over fish. Place skillet in oven; roast 18-20 minutes; turning once until fish is cooked. Remove fish; keep warm. Heat half of orange-coconut mixture in skillet until slightly thickened; add orange, grapefruit. Add water to remaining orange-coconut mixture to obtain 2 cups liquid. Bring to boil; stir in couscous, cilantro and salt. Remove from heat, cover, let stand 5 minutes. Fluff with fork. Cook spinach in skillet, covered, over medium heat until wilted 2-3 minutes. Place couscous on plates, top with spinach, fish and sauce.
OR TRY..
Ingredients :
1 lb Monkfish, skinned
Milk to cover
1/4 lb Shrimp, shelled
2 x Eggs
3 tbl Tomato paste
1/2 tsp Curry powder
2 tsp Lemon juice
1/4 tsp Fresh rosemary, chopped or pinch of dried
1 pch Of saffron or tumeric
3/4 cup Light or single cream
Salt and pepper to taste
Method :
Preheat oven to 350 degrees F. Put the monkfish in a pan just large enough to hold it. Pour the milk over and place the pan over moderate heat. Bring to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7 minutes longer, or until the fish is cooked through. When the monkfish is nearly done, add the shrimp and cook 2-3 minutes, or until they turn pink.
Drain fish and shrimp, discarding milk. Cut the monkfish into bite-size pieces.
Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream. Mix in the fish and shrimp and season to taste with salt and pepper. Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish. Bake for 20 minutes, or until set. Serve hot with a ssqueeze of lemon and a crusty french type bread.
This is an appetizing and stylish way to start a meal. For a light lunch dish for two, cook this in one ovenproof dish and serve it with a green salad and boiled new potatoes.
Ingredients
1 lb monkfish, skinned
1 milk to cover
1/4 lb shrimp, shelled
2 eggs
3 tablespoon tomato paste
1/2 teaspoon curry powder
2 teaspoon lemon juice
1/4 teaspoon fresh rosemary, chopped or pinch of; dried
1 pinch of saffron or tumeric
3/4 cup light or single cream
1 salt and pepper to taste
Preheat oven to 350 degrees F. Put the monkfish in a pan just large enough to hold it. Pour the milk over and place the pan over moderate heat. Bring to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7 minutes longer, or until the fish is cooked through. When the monkfish is nearly done, add the shrimp and cook 2-3 minutes, or until they turn pink. Drain fish and shrimp, discarding milk. Cut the monkfish into bite-size pieces.
Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream. Mix in the fish and shrimp and season to taste with salt and pepper. Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish. Bake for 20 minutes, or until set. Serve hot with a ssqueeze of lemon and a crusty french type bread.
Bombay Monkfish
1 pound monkfish skinned
1 x milk to cover
1/4 pound shrimp shelled
2 large eggs
3 tablespoons tomato paste
1/2 teaspoon curry powder
2 teaspoons lemon juice
1/4 teaspoon rosemary leaves fresh chopped or pinch of dried
1 pinch saffron or turmeric
3/4 cup light cream
1 x salt and black pepper to taste
Directions
Preheat oven to 350 degrees F.
Put the monkfish in a pan just large enough to hold it.
Pour the milk over and place the pan over moderate heat.
Bring to a simmer, cover, and cook for 8 minutes.
Turn the fish and cook 7 minutes longer, or until the fish is cooked through.
When the monkfish is nearly done, add the shrimp and cook 2-3 minutes, or until they turn pink.
Drain fish and shrimp, discarding milk.
Cut the monkfish into bite-size pieces.
Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream.
Mix in the fish and shrimp and season to taste with salt and pepper.
Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish.
Bake for 20 minutes, or until set.
Serve hot with a ssqueeze of lemon and a crusty french type bread.
This is an appetizing and stylish way to start a meal.
For a light lunch dish for two, cook this in one ovenproof dish and serve it with a green salad and boiled new potatoes.
I tried these 2 in my Indian frd's house
Isn't monkfish delicious? did you know it is also called the poor mans lobster? the taste and texture are similar, I love it!!
The best way is steamed