Again fish appears on my table!
This time under the delicious and spicy form of a curried cous-cous.
- 300gr monkfish tail
- 1 Tbsp vegetable oil
- 1/3 cup onion finely chopped
- 1 garlic clove, finely chopped
- 1 small red chilli, chopped
- 1 medium potato, peeled and diced
- 1 tsp curry powder
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground paprika
- 1 tsp ground cardamom
- 1 Tbsp tomato purée
- 200ml fish stock
- 150gr couscous
For the side-sauce:
- 1 unsweetened yoghurt cup
- 1 garlic clove, peeled and finely chopped
- ½ lemon, juice
- 2 tsp fresh coriander leaves
Cook the couscous as per the packet instructions. In a medium sauté pan heat the oil and sauté the onion for 1-2 minutes to soften.
Add the garlic, chilli and potato and sauté for 2-3 minutes. Stir in the curry powder, turmeric, cinnamon, paprika and cardamom until the potatoes are well coated in the spices. Fry for 1 minute. Add the tomato purée and fish stock and bring to the boil. Remove the membrane from the monkfish tail bone and cut into chunks.Reduce the heat to a simmer, then stir in the fish.
Gently cook for 4-5 minutes or until the fish and potatoes are cooked through. Season.
In a small bowl, mix the side-sauce ingredients together.
Serve the curry with a portion of couscous with a large spoonful of the yoghurt topping